For starters, this Stromboli is the size of a little league football! Unless you have a massive family, or the worlds biggest appetite, there is not much chance you’re going to finish this in one sitting. The Italian Sausage is best made in bulk. We got our seasoning from Waltons Inc but any sausage seasoning will do. We used venison and cut it with about 30% fat. A few trips through the grinder and into bags to be frozen. One packet typically seasons up to twenty five pounds of meat and they provide conversion charts for five and one pound increments.
Once you’ve chosen your protein of choice, the recipe is pretty straight forward. Get some pre-rolled pizza dough, or if you feel fancy and up to the challenge, roll your own! Mozzarella cheese, sauce and sauteed peppers and onion round out the fillings. We added some Boars Head Garlic Pepper ham which kicked up the spice and really worked well with the sausage.
Italian Venison Stromboli
Ingredients
- 1 lbs Italian Wild Game Sausage we used venison
- 1/2 lb Garlic Pepper Ham
- 1 Sweet Onion
- 1 Green Pepper
- 16 oz Shredded Mozzarella Cheese
- 8 oz Pizza Sauce
- Frozen Pizza Dough
- 3 tbsp Olive Oil extra virgin
- 2 tbsp Italian Seasoning
- Oregano
- Garlic Salt
- Pre-Rolled Pizza Dough
Instructions
- In a pan with olive oil, saute the peppers and onions. Season with salt, pepper, and Italian seasoning.
- Brown the sausage and the ham in a hot skillet.
- Lay out the dough and layer with mozzarella cheese and sausage.
- Top with the peppers and onions and a drizzling of pizza sauce.
- Layer on the ham and finish with another layer of pizza sauce and cheese.
- Season the innards with oregano!
- Roll up the Stromboli like a big burrito and cut slits in the top to allow heat to escape during cooking.
- Brush the outside of the Stromboli with Olive Oil. Sprinkle with Garlic Salt and Oregano.
- Bake at 400 degrees for about 20-25 minutes until the outside of the Stromboli is golden brown and the dough is cooked.
