| | Directions | | Let dough rise until doubled. Meanwhile, in a skillet, cook venison and onion in oil until meat is no longer pink. Drain, stir in Italian seasoning; set aside. On a lightly floured surface, punch dough down. Roll each loaf into a 16x8 rectangle; cut in half width wise. Brush 1/2 T. salad dressing over each square to within 1 inch of the edges. On half of each square, mound a fourth of the venison, 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 and serve with warm pizza sauce. I came across this recipe when looking for ways to cook venison... It was an instant hit with our family and can be made with beef just as easily!! |
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| Ingredients | | - |  | 2 loaves frozen bread dough, thawed (1 lb loaves) |
| - | | 1 pound ground venison |
| - | | 1 onion, chopped (medium) |
| - | | 2 tablespoons olive or vegetable oil |
| - | | 1 teaspoon Italian seasoning |
| - | | 3 tablespoons prepared Italian salad dressing, divided |
| - | | 1 cup shredded cheddar cheese |
| - | | 1 cup shredded mozzarella cheese |
| - | | 2 packages sliced pepperoni (3 ounce pkgs) |
| - | | 1/4 cup grated Parmesan cheese |
| - | | Pizza sauce, warmed (optional) |
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