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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have no clue about this. I don't do Venison. Ingredients:
2 loaves frozen bread dough, thawed |
1 lb ground venison |
1 medium onion, shopped |
1/2 medium bell pepper, chopped |
4 ounces mushroom stems and pieces, drained |
2 tablespoons olive oil |
1 teaspoon italian seasoning |
3 tablespoons italian salad dressing, divided |
1 cup mozzarella cheese, shredded |
1 cup cheddar cheese, shredded |
6 ounces pepperoni, sliced |
1/4 cup parmesan cheese, grated |
14 1/2 ounces spaghetti sauce (optional) |
Directions:
1. The dough should be 1 pound each loaves.
2. The Italian dressing should be the prepared kind. The Mozzarella and Cheddar are about 4 ounces each.
3. 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.
4. 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.
5. Bake at 350°F for 30-35 minutes. It should be golden brown when done. Serve with heated sauce if using. Makes 4.
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