VENISON STROMBOLI

Venison Stromboli image

Provided by drhousespcatcher

Categories Deer

Time 35m

Yield 4 Stromboli

Number Of Ingredients 13

2 loaves frozen bread dough, thawed
1 lb ground venison
1 medium onion, shopped
1/2 medium bell pepper, chopped
4 ounces mushroom stems and pieces, drained
2 tablespoons olive oil
1 teaspoon italian seasoning
3 tablespoons Italian salad dressing, divided
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
6 ounces pepperoni, sliced
1/4 cup parmesan cheese, grated
14 1/2 ounces spaghetti sauce (optional)

Steps:

The dough should be 1 pound each loaves.
The Italian dressing should be the prepared kind. The Mozzarella and Cheddar are about 4 ounces each.
Let the dough rise until doubled in a warm place. Cook in a skillet over medium heat, venison, onion, green pepper and mushrooms in the oil. Drain and add the seasoning.
Punch dough down on floured surface and roll into 16x8-inch rectangle. Cut in half lengthwise. Brush with the Italian dressing. Leave 1 inch edge. Place venison mix, cheeses and pepperoni. Fold and seal well. Place on baking sheet. Brush with rest of Dressing and sprinkle with Parmesan.
Bake at 350°F for 30-35 minutes. It should be golden brown when done. Serve with heated sauce if using. Makes 4.

Nutrition Facts : Calories 682, Fat 49.5, SaturatedFat 22.3, Cholesterol 197.6, Sodium 1416.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3, Protein 49.8

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