Venison Stromboli Recipes

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.

Steps:

• Remove dough from package and roll out on lightly floured surface to desired size.
• Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
• Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
• Roll up the stromboli slowly.
• Combine melted butter, garlic, parsley, salt, and pepper.
• Brush the butter mixture onto the stromboli, evenly coating each side.
• Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
• Enjoy!

Steps:

• Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

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.

Steps:

• Cook sausage over medium heat until no longer pink, drain.
• Return to pan and add tomato sauce, green pepper, garlic, & Italian seasoning.
• Spread mixture onto unrolled French loaf on a greased baking sheet.
• Combine sour cream & cream cheese and spread over sausage mixture.
• Sprinkle with cheeses.
• Fold one long side of dough over filling, then fold the other side over dough.
• Pinch seam & ends to seal.
• Cut slits in the top so it cooks through.
• Bake at 375 for 20-25 minutes.