Venison Stromboli

• 2 loaves (1 pound each) frozen bread dough, thawed
• 1 pound ground venison
• 1 medium onion, chopped
• 1/2 medium green pepper, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 3 tablespoons prepared Italian salad dressing, divided
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 packages (3 ounces each) sliced pepperoni
• 1/4 cup grated Parmesan cheese
• Spaghetti sauce, warmed, optional

1. 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.
2. 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.
3. Place on a greased
4. . Brush with remaining dressing; sprinkle with Parmesan cheese. Bake at 350u0b0 for 30-35 minutes or until golden brown. Slice; serve with spaghetti sauce if desired.

loaves, ground venison, onion, green pepper, mushroom stems, olive oil, italian seasoning, salad dressing, cheddar cheese, mozzarella cheese, pepperoni, parmesan cheese

Taken from www.tasteofhome.com/recipes/venison-stromboli/ (may not work)