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.
Provided by drhousespcatcher
Categories Deer
Time 35m
Yield 4 Stromboli
Number Of Ingredients 13
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.
Nutrition Facts : Calories 682, Fat 49.5, SaturatedFat 22.3, Cholesterol 197.6, Sodium 1416.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3, Protein 49.8
VENISON STROMBOLI
You can use beef also in this recipe instead of venison. Taste like pizza. I serve with the warm pizza sauce and more parmesan cheese. Yum
Provided by barbara lentz
Categories Pizza
Time 4h35m
Number Of Ingredients 12
Steps:
- 1. Let dough rise in a warm place until doubled. On lightly floured surface punch down and roll out into a rectangle. Brush two tablespoons of prepared Italian seasoning over bread leaving an inch around edges. Line the bread with pepperoni and sprinkle the cheese on top.
- 2. In a skillet brown the venison in the oil with the onions, mushrooms, and green pepper. Season with the Italian seasoning. Drain.
- 3. Pour the venison mixture over the cheese. Spray a baking sheet and preheat oven 350 degrees. Carefully roll up the bread dough and seal on the bottom pushing in the ends and place on baking sheet seam side down.
- 4. Brush the top with the remaining Italian seasoning and sprinkle with Parmesan cheese. Bake 30 minutes. Let sit 5 minutes and slice into pieces. Serve with warm pizza sauce if desired.
STROMBOLI WITH SAUSAGE
My search for a recipe for the REAL Indiana University Stromboli continues. This version is closer than the last one I posted but memories from the late 1960's are hard to duplicate. I think a tasty sausage mixture is the key to this recipe and, of course, that depends on individual taste. Here is a good sandwich recipe.
Provided by Kathie Carr
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425 degrees. On a sheet of aluminum foil place a loaf of good French bread, cut almost in half. Spread both top and bottom of loaf with pizza sauce. The sandwich I am trying to duplicate had a small amount of sauce. You can use more to your liking.
- 2. In medium skillet cook and crumble sausage with onion. Add basil, oregano, salt, and pepper. Spread meat filling on both sides of sandwich. Sprinkle cheese over all. Place sandwich, open faced, in oven and heat until cheese is melted, about 5-10 minutes. Fold sandwich closed, wrap in foil, and continue to bake for 10-15 minutes more. Cut in half. Serve hot with pickles on the side.
STROMBOLI
Feeding teenagers is what this recipe is perfect for! It freezes well, so it's handy to quickly reheat in the microwave.-Erma Yoder, Millersburg, Indiana
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 16 servings, 1 slice per serving.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add oil, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough. , Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, in a large skillet, cook beef over medium heat until not longer pink; drain and set aside., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x12-in. rectangle. Spread mustard lengthwise down half of each rectangle; layer with American cheese, salami, beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano. , Bake at 400° for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-in. slices.
Nutrition Facts : Calories 455 calories, Fat 26g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 1033mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
SPIRAL STROMBOLI
"I frequently fix this speedy sandwich on days we return from our cabin and it's suppertime when we get home," writes Jean Gruenert, Burlington, Wisconsin. The stuffed loaf takes advantage of refrigerated dough, so it's easy to assemble for a meal, appetizer or late-night snack.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Unroll the dough and pat into a 14x12-in. rectangle. Sprinkle with mozzarella and cheddar cheeses to within 1/2 in. of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under., Place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife.
Nutrition Facts : Calories 509 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 1795mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #oven #dietary #wild-game #deer #meat #equipment
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