Ingredients
2 loaves (1 pound each) frozen bread dough, thawed1 pound ground venison1 medium onion, chopped1/2 medium green pepper, chopped1 can (4 ounces) mushroom stems and pieces, drained2 tablespoons olive oil1 teaspoon Italian seasoning3 tablespoons prepared Italian salad dressing, divided1 cup shredded cheddar cheese1 cup shredded mozzarella cheese2 packages (3 ounces each) sliced pepperoni1/4 cup grated Parmesan cheeseSpaghetti sauce, warmed, optional
Preparation
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.
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.
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; serve with spaghetti sauce if desired.
