- 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 shredded cheddar cheese
- 1 cup 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 16x8-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).
Reviews forVenison Stromboli
"This recipe was a hit! Everyone gobbled it up. Next time I won't cut the dough in half though. Loved it."
"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!"
"Our family likes this recipe and a great way to use venison hamburger."
"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!!"