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;