VENISON STROMBOLI
You can use beef also in this recipe instead of venison. Taste like pizza. I serve with the warm pizza sauce and more parmesan cheese. Yum
Provided by barbara lentz
Categories Pizza
Time 4h35m
Number Of Ingredients 12
Steps:
- 1. Let dough rise in a warm place until doubled. On lightly floured surface punch down and roll out into a rectangle. Brush two tablespoons of prepared Italian seasoning over bread leaving an inch around edges. Line the bread with pepperoni and sprinkle the cheese on top.
- 2. In a skillet brown the venison in the oil with the onions, mushrooms, and green pepper. Season with the Italian seasoning. Drain.
- 3. Pour the venison mixture over the cheese. Spray a baking sheet and preheat oven 350 degrees. Carefully roll up the bread dough and seal on the bottom pushing in the ends and place on baking sheet seam side down.
- 4. Brush the top with the remaining Italian seasoning and sprinkle with Parmesan cheese. Bake 30 minutes. Let sit 5 minutes and slice into pieces. Serve with warm pizza sauce if desired.
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."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 loaves (1-2 servings each).
Number Of Ingredients 13
Steps:
- 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 : Calories 441 calories, Fat 22g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 873mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
VENISON STROMBOLI
Posted for the kid. I have no clue about this. I don't do Venison. Original from Taste Of Home. Submitted by D.C. of PA in their game recipe section.
Provided by drhousespcatcher
Categories Deer
Time 35m
Yield 4 Stromboli
Number Of Ingredients 13
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
VENISON STROMBOLI RECIPE
"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."
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- 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 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.
- 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).
- Originally published as Venison Stromboli in Taste of Home
- June/July 2001, p60
- Nutritional Facts
- serving (1 each) equals 441 calories, 22 g fat (8 g saturated fat), 85 mg cholesterol, 873 mg sodium, 33 g carbohydrate, 3 g fiber, 28 g protein.
- Add to Recipe Box
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