Venison Stromboli

Prep Time: 5 Minutes
Cook Time: 32 Minutes
Yield: 6 Slices
Serving Size: 1 Slice

Ingredients

1. 1 lb venison sausage
2. 1 onion
3. 8 slices of mozzarella cheese
4. 1 Pillsbury Pizza Dough (thin crust)
5. 1 Tbsp. butter
6. 1/2 tsp. oregano
7. 1/2 tsp. basil
8. Marinara Sauce, optional

Instructions

1. Preheat oven to 375 F degrees.
2. Chop the onion and in frying pan start to brown the venison sausage and then add in the onion and cook until done, which should only be about 7 minutes.
3. Drain the excess grease if needed.
4. Press the pizza dough into a large cookie sheet and layer the mozzarella cheese on top of the dough.
5. Then in the center of the dough pour the sausage and onions a few inches wide and in a straight line.
6. Roll the dough over the top of the sausage from one side and then pull the dough from the other side, overlapping the dough.
7. Then crimp the dough seams together and brush the top and sides with butter and sprinkle with oregano and basil.
8. Bake for 25 minutes or until the crust is golden brown. Then let it rest and slice into six pieces.

Some like to make small 1 inch slits in the top of the crust once it’s rolled and crimped together. This allows the steam to escape as it bakes and helps the dough bake thoroughly. Most of the time, I have no idea why, but I forget to do this. If you have a lot of veggies in your stromboli I highly recommend you do not skip this step because your dough might end up soggy. Just cut about 6 slits in the top and that should do the trick.