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.

• Ready In: 35 mins
• Yields: 4 Stromboli

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.