Venison Stromboli
Elevate your dinner game with this irresistible Venison Stromboli, a bold and savory twist on a classic Italian favorite. Featuring tender ground venison, perfectly seasoned with garlic, onions, Italian herbs, and a hint of heat from optional red pepper flakes, this recipe delivers a rich and hearty filling wrapped in golden, flaky pizza dough. Layers of gooey mozzarella and creamy provolone cheese add indulgent flavor, while a Parmesan crust baked to perfection provides the ultimate finishing touch. Perfect as a crowd-pleasing appetizer or a comforting main course, this stromboli pairs beautifully with marinara sauce for dipping. Ready in under an hour, it’s a deliciously easy way to showcase venison meat while impressing your family or guests with a restaurant-quality dish.
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Recipe Information
Ingredients
- 1 pound Ground venison
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Red pepper flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Mozzarella cheese, shredded
- 6 slices Provolone cheese slices
- 1 pound Pizza dough
- 1 large Egg, beaten
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
- 1 cup Marinara sauce (for dipping)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground venison to the skillet and cook, breaking it apart with a wooden spoon, until fully browned, about 5-6 minutes.
Season the venison mixture with Italian seasoning, red pepper flakes (if using), salt, and black pepper. Remove from heat and set aside to cool slightly.
On a floured surface, roll out the pizza dough into a large rectangle, approximately 12x16 inches.
Layer the provolone cheese slices evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the cooked venison mixture evenly on top, followed by the shredded mozzarella cheese.
Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams and ends to seal the stromboli.
Transfer the stromboli onto the prepared baking sheet, seam-side down. Brush the surface with the beaten egg and sprinkle with grated Parmesan cheese.
Using a sharp knife, cut a few small slits on top of the stromboli to allow steam to escape while baking.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove the stromboli from the oven and let it cool for 5 minutes before slicing into thick pieces.
Garnish with fresh parsley, if desired, and serve warm with marinara sauce for dipping.
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 892 mg | 298% | |
| Sodium | 7524 mg | 327% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 24.6 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3185 mg | 245% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3141 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
