1 lb ground Venison
1 med. onion, chopped
1/2 med. Green Pepper, chopped
1 4oz can Mushroom stems and pieces, drained
2 tbs olive oil
1 tsp. Italian seasoning
3tbs. Italian dressing, divided
1 cup shredded chedder
1 cup shredded mozzarella
2 pks Sliced Pepperoni (3oz each)
1/4 cup grated Parmesan cheese
Let dough rise in a warm place until doubled, meanwhile in a skillet over medium het, cook venison, green pepper, onion,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 roll into a 16" x 8" rectangle; cut in half length wise. brush 1/2 tablespoon of italian dressing over each square within 1" from the edges. on half of each square , mound a forth of the venison mixture, chedder, mozzarella, and pepperoni. fold sough over and seal the edges well.
Place on a greased sheet, brush the remaining italian dressing; sprinkle with parmesan cheese. Bake at 350 for 30-35 minutesor till golden brown. slice; serve with spaghetti sauce if desired.
