Venison Stromboli Recipes

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VENISON STROMBOLI



Venison Stromboli image

"The first time I served this dish to my deer-hunting family, everyone thought I had ordered from an Italian restaurant," says Dianna Croskey of Gibsonia, Pennsylvania. "My brother-in-law even asked me to make this for his birthday dinner."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 loaves (1-2 servings each).

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 441 calories, Fat 22g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 873mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

VENISON STROMBOLI



Venison Stromboli image

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

2 loaves frozen bread dough, thawed
1 lb ground venison
1 medium onion, shopped
1/2 medium bell pepper, chopped
4 ounces mushroom stems and pieces, drained
2 tablespoons olive oil
1 teaspoon italian seasoning
3 tablespoons Italian salad dressing, divided
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
6 ounces pepperoni, sliced
1/4 cup parmesan cheese, grated
14 1/2 ounces spaghetti sauce (optional)

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

ENDLESS SUMMER STROMBOLI



Endless Summer Stromboli image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h55m

Yield 2 (14-inch) stromboli, about 12 slices

Number Of Ingredients 14

1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
4 cups all-purpose flour, plus some extra for dough board
1/4 cup cornmeal, for pizza stones
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium onions, chopped
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce
1/2 cup packed fresh basil leaves, chopped
1/2 pound fresh mozzarella cheese, sliced

Steps:

  • Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
  • Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
  • While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium high heat in a large sauce pan and saute garlic and onions. Add parsley, salt, tomatoes, and basil. Cook for about 20 minutes to allow flavors to integrate. Mix with an immersion blender, then set aside briefly.
  • Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the tomato sauce as you would a pizza topping. Lay an even amount of mozzarella cheese slices on each. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.

STROMBOLI



Stromboli image

Making this dish and this menu is a great excuse to get your kids in the kitchen and help make a fun and delicious meal they will truly enjoy.

Provided by Guy Fieri

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 23

One 1/4-ounce packet dry-active yeast
2 teaspoons sugar
3 cups all-purpose flour, plus bench flour
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan, plus extra for the tops
6 ounces thinly sliced salami
6 ounces thinly sliced deli ham
6 ounces thinly sliced bresaola
8 thin slices mozzarella (about 6 ounces)
8 thin slices pepper jack cheese (about 6 ounces total)
1/4 cup finely sliced fresh basil leaves
Freshly ground black pepper
Marinara Sauce, recipe follows
1 tablespoon extra-virgin olive oil
1/2 cup diced yellow onion
3 medium cloves garlic, crushed
One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper

Steps:

  • For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
  • Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
  • For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
  • Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
  • Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
  • Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
  • Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

THE ULTIMATE STROMBOLI



The Ultimate Stromboli image

This is the best stromboli recipe I have ever used. It is my brother's recipe and once you try it, you'll see what I mean - your guests and family will rave! You will need to find an Italian deli to get the ingredients. Try it as written the first time and then later you can make changes if you want to make a simpler version. I use 2 pizza dough balls, but I couldn't get the site to accept that wording, so it says one. Knead the two together by hand for a couple of minutes & you should have the right amount of dough. My directions make it sound complicated, but basically, you just roll out the dough, layer everything in columns, roll it up and bake it.

Provided by Pesto lover

Categories     Lunch/Snacks

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 19

1/4 lb hot capicola, sliced thin
1/4 lb hot sopressata, sliced thin
1/4 lb genoa salami, sliced thin
1/4 lb mortadella, sliced thin
1/4 lb boiled ham, sliced thin
1/4 lb provolone cheese, sliced thin
1/4 lb cheddar cheese, sliced thin
1/2 cup shredded mozzarella cheese
1/4 cup grated pecorino romano cheese
1/4 cup grated parmesan cheese
1 small onion, grated
1 small garlic clove, minced
1/2 cup roasted red pepper, in jar
1/2 cup roasted green bell pepper, in jar
1/4 cup italian seasoning
1/2 teaspoon red pepper flakes (I use Cento brand)
1/4 cup sesame seeds
1 tablespoon fennel seed
1 pizza dough, ball from Italian deli

Steps:

  • 1. Mix grated onion & minced garlic in bowl. Set aside.
  • 2. Set out all meats, separately, in columns.
  • 3. Set out the provolone and the cheddar, separately, in columns.
  • 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor).
  • 5. Once all ingredients are set out, knead the two pizza doughs together.
  • 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect!
  • 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough.
  • 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix.
  • 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning.
  • 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella.
  • 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning.
  • 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later.
  • 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll.
  • 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only.
  • 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil.
  • 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.

VENISON STROGANOFF



Venison Stroganoff image

This is an easy and very good recipe that my family loves, cooked with venison.

Provided by Cathy

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 45m

Yield 4

Number Of Ingredients 7

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Steps:

  • Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g

CHEESY PEPPERONI STROMBOLI RECIPE BY TASTY



Cheesy Pepperoni Stromboli Recipe by Tasty image

Here's what you need: pizza dough, pepperoni, salami, mozzarella cheese, shredded mozzarella cheese, pizza sauce, red pepper, red pepper flakes, dried oregano, butter, garlic, fresh parsley, pepper, salt

Provided by Pierce Abernathy

Categories     Snacks

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 package pizza dough
1 package pepperoni
1 package salami
8 slices mozzarella cheese, cut in half
1 cup shredded mozzarella cheese
1 jar pizza sauce
½ cup red pepper, roasted, chopped
1 teaspoon red pepper flakes
1 teaspoon dried oregano
3 tablespoons butter, melted
2 cloves garlic, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon pepper
1 teaspoon salt

Steps:

  • Remove dough from package and roll out on lightly floured surface to desired size.
  • Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
  • Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
  • Roll up the stromboli slowly.
  • Combine melted butter, garlic, parsley, salt, and pepper.
  • Brush the butter mixture onto the stromboli, evenly coating each side.
  • Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
  • Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 50 grams, Fat 27 grams, Fiber 2 grams, Protein 27 grams, Sugar 6 grams

CORNED BEEF STROMBOLI RECIPE BY TASTY



Corned Beef Stromboli Recipe by Tasty image

Here's what you need: corned beef, large pizza dough, sauerkraut, swiss cheese, american cheese, spicy mustard, egg, caraway seed, russian dressing

Provided by Mike Jarrett

Yield 5 servings

Number Of Ingredients 9

1 package corned beef, cooled and thawed according to package directions, fat trimmed, then cubed or shredded
large pizza dough
1 jar sauerkraut, drained
½ lb swiss cheese, cubed
½ lb american cheese, cubed
spicy mustard
1 egg
caraway seed
russian dressing, for dipping

Steps:

  • Roll out pizza dough into large square, then squeeze spicy mustard along the length of one side and use a pastry brush to 'paint' the mustard ~2-3 inches down the dough.
  • Lay down Swiss atop mustard, followed by some sauerkraut, corned beef and American cheese. Repeat multiple times until you've used all the toppings - keep as compact as possible.
  • Slowly roll forward, tucking in fillings as you go. Each time, add a thin stripe of spicy mustard, then repeat.
  • Transfer to a tinfoil sprayed baking sheet and cut little slits in the top of my stromboli
  • Take your egg and scramble and use a pastry brush to coat the entire stromboli. Sprinkle top with caraway seeds.
  • Bake at 350°F for 20-25 minutes or until top is golden. Let sit to slightly cool for 10-15 minutes.
  • Slice and serve with a side of Russian dressing for dipping (if desired).

Nutrition Facts : Calories 603 calories, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 38 grams, Sugar 4 grams

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STROMBOLI RECIPE - ADD A PINCH
Add ham, pepperoni, cheeses, and spinach to the sausage mixture and then roll the dough into a cylinder. Bake for 15 minutes and remove from the oven. Mix melted butter and minced garlic together and brush on top of the stromboli. Sprinkle with Parmesan cheese and return to the oven for 5-8 more minutes to brown.
From addapinch.com


EASY STROMBOLI RECIPE - FEAST AND FARM
Instructions. Preheat the oven to 400 degrees. Grease a cookie sheet and set aside. Using a rolling pin or your hands, roll your dough to a rough 14x12 inch rectangle. Layer on the marinara sauce, cheese (it's okay if they overlap), all of the meats and the pepper rings if …
From feastandfarm.com


ITALIAN SEASONING AND VENISON RECIPES (8) - SUPERCOOK
Supercook found 8 italian seasoning and venison recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list italian seasoning and venison. Order by: Relevance. Relevance Least ingredients Most ingredients. 8 results. Page …
From supercook.com


VENISON STROMBOLI - DEER RECIPES - VENISON SAUSAGE RECIPES IN …
Jan 8, 2022 - Venison sausage fried with onions, wrapped in dough with cheese, brushed with butter, and sprinkled with oregano and basil.
From pinterest.co.uk


VENISON STROMBOLI RECIPE: HOW TO MAKE IT
Makes. 4 loaves (1-2 servings each) "The first time I served this dish to my deer-hunting family, everyone thought I had ordered from an Italian restaurant," says Dianna Croskey of Gibsonia, Pennsylvania. "My brother-in-law even asked me to make this for his birthday dinner."
From preprod.tasteofhome.com


SUPER EASY STROMBOLI RECIPE | STEP BY STEP - KITCHEN MASON
2022-02-02 How to make stromboli: simplified. Mix flour, yeast, sugar and salt and mix to form a dough. Knead until soft and pliable. Cover and rest for 1 hour. Roll dough into a rectangle and layer the fillings down the middle. Slice strands of dough either …
From kitchenmason.com


BEST VEGGIE STROMBOLI RECIPE WITH BROCCOLI AND CHEESE - SIP BITE …
2022-02-24 Instructions. Preheat oven to 400˚F and add parchment paper to a large rimmed baking sheet. Make compound butter. In a small bowl, mix together ingredients for the flavorful stromboli crust (butter, garlic, parsley, salt and pepper, parmesan) and set it aside.
From sipbitego.com


VENISON STROMBOLI | VENISON SAUSAGE RECIPES, DEER MEAT RECIPES, …
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4-6 Ingredients: 1 1/2 to 2 pounds cubed venison steak 2 eggs 1 C. milk 2 1/2 C. all-purpose flour 2 tsp. seasoned salt and black pepper to taste 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. paprika 1/4 tsp. cayenne pepper Additional salt and pepper to season...
From pinterest.com


EASY STROMBOLI RECIPE (ITALIAN STROMBOLI) - THE SUBURBAN SOAPBOX
2021-09-19 Preheat oven to 425˚F. Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.) Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.
From thesuburbansoapbox.com


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