[X]

Home > Recipes > Venison Stromboli

Venison Stromboli Recipe

Venison Stromboli Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

"The first time I served this dish to my deer-hunting family, everyone thought I had ordered from an Italian restaurant," says Dianna Croskey of Gibsonia, Pennsylvania. "My brother-in-law even asked me to make this for his birthday dinner."

[X]

Rate Venison Stromboli Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Venison Stromboli Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 4-8 Servings

20 30 50

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
1 pound ground venison
1 medium onion, chopped
1/2 medium green pepper, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons olive oil
1 teaspoon Italian seasoning
3 tablespoons prepared Olive Garden Signature Italian Dressing, divided

[x]

Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

See More Recipes >
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
2 packages (3 ounces each) sliced pepperoni
1/4 cup grated Parmesan cheese
Spaghetti sauce, warmed, optional

Directions

Let dough rise in a warm place until doubled. Meanwhile, in a skillet over medium heat, cook venison, onion, green pepper and mushrooms in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside.
On a lightly floured surface, punch dough down. Roll out each loaf into a 16-in. x 8-in. rectangle; cut in half widthwise. Brush 1/2 tablespoon Italian dressing over each square to within 1 in of edges. On half of each square, mound a fourth of the venison mixture, cheddar cheese, mozzarella and pepperoni. Fold dough over filling and seal edges well.
Place on a greased baking sheet. Brush with remaining dressing; sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Slice; serve with spaghetti sauce if desired. Yield: 4 loaves (1-2 servings each).

Nutritional Facts 1 serving (1 each) equals 441 calories, 22 g fat (8 g saturated fat), 85 mg cholesterol, 873 mg sodium, 33 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Venison Stromboli in Taste of Home June/July 2001, p60

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Baking Recipes Cheese Recipes Italian Recipes Taste of Home Magazine Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Venison Stromboli

Venison Stromboli

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Oct. 20, 2012 by shelleyd989

We used our own homemade bread. Fresh mushrooms. My son said he didn't even mind the green peppers!

Reviewed on Mar. 03, 2012 by chickadee424242

This recipe was a hit! Everyone gobbled it up. Next time I won't cut the dough in half though. Loved it.

Reviewed on May. 06, 2011 by shandan23

This was really good, a nice change for my family. Even my mom, who usually never tries any wild game, tried this, and she said she really liked it, suprising to me. To me this is something that you could really put alot of other things into; kind of like a calzone, and i dont think it would hinder the taste of the deer meat at all. Could use a bit more of some kind of seasoning. Overall though definately a keeper for my household, thanks for sharing!

Reviewed on Oct. 22, 2010 by Bean Q

Our family likes this recipe and a great way to use venison hamburger.

Reviewed on Feb. 22, 2010 by thepeavysix

I've made this recipe many times and my family loves it! I use pizza dough made from scratch instead of frozen and usually leave out the mushrooms for my non-mushroom loving son. We have used venison, ground beef and a combo of the two, all equally tasty. This recipe changed how my family felt about venison for dinner. Delicious!!