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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."
  • Total Time
    Prep: 20 min. + rising Bake: 30 min.
  • Makes
    4 loaves (1-2 servings each)

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 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

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 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.
Nutrition Facts
1 each: 441 calories, 22g fat (8g saturated fat), 85mg cholesterol, 873mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 28g protein.
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