DIANNA
CROSKEY
GIBSONIA,
PENNSYLVANIA
The first time I
served this dish to
my deer-hunting
family, everyone
thought I had
ordered from an
Italian restaurant.
My brother-in-law
even asked me to
make this for his
birthday dinner.
venison stromboli
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
[ 1] 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.
[ 2] 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.
[ 3] Place on a greased baking sheet. Brush
with the 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).
VENISON STROMBOLI
HUNTING & FISHING COOKBOOK
