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Venison Strombol Recipe

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This recipe for Venison Strombol, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Pruett Lisle
Added: Sunday, June 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves frozen dough
1 lb. ground Venison or Ground Beef
1 medium Onion, chopped
1/2 Green Pepper chopped
1 sm can (4oz) sliced Mushrooms
2 Tbs Olive Oil
1 tsp Italian Seasoning
3 Tbs Italian Salad Dressing divided
1 C (4oz) shredded Cheddar Chees
1 C (4oz) shredded Mozzarella Chees
2 pkg (3oz) sliced Pepperoni
1/4 C grated Parmesan Cheese

Directions:
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 16"x8"rectangle; cut in half widthwise. Brush 1/2 Tbs italian dressing over each square to within 1" of edges. On 1/2 of each square, mound a 1/4 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 sheese. Bake 350 30-35 minutes or until golden brown. Slice. Serve with spaghetti sauce if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I make my own bread and it works well.

 

 

 

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