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Venison Stromboli

 Venison Stromboli
"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."
4-8 ServingsPrep: 20 min. + rising Bake: 30 min.


  • 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 Italian salad dressing, divided
  • 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


  • 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;

2 of 2

Venison Stromboli (continued)

Directions (continued)

  • 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.