Step 1

Preheat oven to 350 degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.

Step 2

Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.

Step 3

Drain any grease if needed.

Step 4

Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, yellow onion, jalapeno and season with salt and pepper, to taste.

Step 5

Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.

Step 6

Take crescent rolls out of packaging and lay each one flat on your baking sheets. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.

Step 7

Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners.

Step 8

Place baking sheets in the oven for 8-12 minutes (or per package instructions) and remove from oven when the crescent rolls are golden brown.

Step 9

Serve hot. Serve alongside roasted vegetables, cauliflower mashed potatoes and/or a side salad.

Step 10

Store any leftovers in airtight container in the refrigerator for up to 3 days. Microwave to reheat.