MI Coop Kitchen

Venison Stromboli

Recipe by
Great Lakes Energy Cooperative  
1 hour
Prep: 20 minutes | Cook: 40-45 minutes | Servings: Serves 4-6

Ingredients

  • 2 (1-pound) loaves frozen bread dough, thawed
  • 1 pound ground venison
  • 1 medium onion chopped
  • 1 small green pepper, chopped
  • 1 (4-ounce) can mushrooms stems and pieces
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 3 tablespoons bottled Italian salad dressing, divided
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 2 (3-ounce) packages sliced pepperoni
  • 1/4 cup Parmesan cheese

Directions

  1. Let dough rise in a warm place until doubled.
  2. Meanwhile, in a large skillet over medium heat cook venison, onion, green pepper, and mushrooms in oil until meat is no longer pink; drain.
  3. Stir in Italian seasoning; set aside.
  4. On a lightly floured surface, punch down dough.
  5. Roll out each loaf into a 16×8″ rectangle; cut in half width-wise.
  6. Brush Italian dressing over each square to within 1″ of edges.
  7. On half of each square, mound a 1/4 of the venison mixture, cheddar and mozzarella cheeses and pepperoni.
  8. Fold dough over and seal edges well.
  9. Place on a greased baking sheet and brush with remaining dressing; sprinkle with Parmesan cheese.
  10. Bake at 350 F for 30-35 minutes or until golden brown.
  11. Slice, serve with spaghetti sauce if desired.
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