rocky Posted December 26, 2019 Share Posted December 26, 2019 It is in the oven now and the house smells wonderful. not on the rug, Lunatic, NotJust22s and 10 others 13 Link to comment Share on other sites More sharing options...
rocky Posted December 26, 2019 Author Share Posted December 26, 2019 It came out pretty damn good! NotJust22s, hvnj, Swamprat and 11 others 13 1 Link to comment Share on other sites More sharing options...
Merkel Posted December 26, 2019 Share Posted December 26, 2019 Looks delicious- enjoy Link to comment Share on other sites More sharing options...
Integracingsr Posted December 26, 2019 Share Posted December 26, 2019 Looks awesome! Link to comment Share on other sites More sharing options...
NotJust22s Posted December 26, 2019 Share Posted December 26, 2019 Post that recipe, please Hunter115522 1 Link to comment Share on other sites More sharing options...
Liv2hunt Posted December 26, 2019 Share Posted December 26, 2019 Wow looks great.. I need to start making creative things with my Venison I Just want to Hunt... Link to comment Share on other sites More sharing options...
rocky Posted December 26, 2019 Author Share Posted December 26, 2019 10 hours ago, NotJust22s said: Post that recipe, please I did already, you can do a search for it. Link to comment Share on other sites More sharing options...
Rdfhunter Posted December 26, 2019 Share Posted December 26, 2019 Do you do an egg wash on the outside of the dough ? Link to comment Share on other sites More sharing options...
rocky Posted December 26, 2019 Author Share Posted December 26, 2019 14 minutes ago, Rdfhunter said: Do you do an egg wash on the outside of the dough ? Yes sir. Link to comment Share on other sites More sharing options...
TouchofGrey Posted December 26, 2019 Share Posted December 26, 2019 Looks really good... Can you Post quick recipe???? Link to comment Share on other sites More sharing options...
rocky Posted December 26, 2019 Author Share Posted December 26, 2019 7 minutes ago, TouchofGrey said: Looks really good... Can you Post quick recipe???? I did a search and found it. A Stromboli is basically a pizza that has been wrapped up. You can put anything you like in it. Peppers, onions, pepperoni, ground venison, ground bear, provolone cheese, cream cheese, mozzarella, spaghetti sauce, pizza sauce, anything! It all turns out good. I seem to make it a different way every time so I do not have a specific recipe to share, every Stromboli I make is an experiment. My best suggestion to you is to keep your first venison Stromboli simple (dough, cheese, sauce, ground venison) and than expand from there like I did. The first thing you will need is a good dough. A good dough is the foundation of a good Stromboli. The same needed for a record book buck. No matter how many ingredients you put in it, if the doe is bad the Stromboli will come out disappointing. You can buy it from the supermarket pre made. That is pretty much the least desirable choice, but doable as you are experimenting. You can make it yourself, but if you have not done it before there will be a longer learning curve to get it right. What I do is buy it from a local pizzeria already made and fresh. (yes I am a slacker at times) Now for the ground venison. I brown it in a pan with a little olive oil sprinkled with Italian seasoning, and add a little sauce (pizza, spaghetti whatever) to it for moisture. You can brown some peppers or onions and add that to the mix also. OK so we have the raw dough, cooked ground venison, cheese, and, sauce ready to go now so it is time to put this all together. I use a large cookie sheet covered in tin foil sprayed with Pam to cook the Stromboli on. I spread a little flour on my kitchen counter so I can stretch the dough. Not too thick, not too thin. Then I place it centered on the cookie sheet. The shape is the same as the cookie sheet but larger and not round. You can apply the ingredients in the center (not all the way to the ends) and fold the two sides over and seam it in the middle, or put the ingredients on one half also leaving dough with no toppings on the edges so you can pinch the dough together. You are basically sealing it. You will be tempted to over stuff it, but I would suggest to hold back a little at first while you are experimenting. Just like making a pizza I add the sauce first. Be careful here, more is not always better. If you ever saw a pizza being made you will be surprised with how little sauce they actually use. Cheese is next. If you like extra cheese go for it. The venison is next and then a little more cheese of course. Now it is time to close this beautiful creation as your appetite is quickly rising. Fold the dough and seal the seams by pinching the dough together. (remember you didn't spread the Stromboli stuffing to the edges so you could do this right?) Now what you should be looking at is a giant Hot Pocket in the center of your pan. If it is hanging over or ripping thru the dough you probably overstuffed it. The egg wash is next. It gives you a nice color and a crispy crunch on the outside. I use two egg whites beaten, and I baste the Stromboli followed by a sprinkle of a favorite seasoning. Salt, pepper, Italian, oregano, whatever. You will need to slice a few narrow venting slits on top of the Stromboli to allow steam to escape. Finally it is time to bake it. I probably could have made 5 Stromboli's in the time that it took me to type this up. Cook it in a pre-heated oven at 375 degrees for 18-25 minutes or until done. Time will vary by your oven so you will want to check it as it is cooking. When the crust looks a little brown and is hard to the touch it should be done. When you pull it out of the oven let it rest a little just like a good steak. If you cut it too soon when it is hot it will separate and not hold together. ENJOY! If you try this Stromboli recipe or make anything similar post up some pics. If you have any suggestions please don't hesitate to share. madeinuk, TouchofGrey, Hunter115522 and 1 other 2 1 1 Link to comment Share on other sites More sharing options...
cantw82start Posted December 26, 2019 Share Posted December 26, 2019 Looks great and thanks for recipe and instructions! Link to comment Share on other sites More sharing options...
Lphunsjr Posted December 26, 2019 Share Posted December 26, 2019 Looks awesome. Def gonna try Link to comment Share on other sites More sharing options...
madeinuk Posted December 26, 2019 Share Posted December 26, 2019 2 hours ago, rocky said: I did a search and found it. A Stromboli is basically a pizza that has been wrapped up. You can put anything you like in it. Peppers, onions, pepperoni, ground venison, ground bear, provolone cheese, cream cheese, mozzarella, spaghetti sauce, pizza sauce, anything! It all turns out good. I seem to make it a different way every time so I do not have a specific recipe to share, every Stromboli I make is an experiment. My best suggestion to you is to keep your first venison Stromboli simple (dough, cheese, sauce, ground venison) and than expand from there like I did. The first thing you will need is a good dough. A good dough is the foundation of a good Stromboli. The same needed for a record book buck. No matter how many ingredients you put in it, if the doe is bad the Stromboli will come out disappointing. You can buy it from the supermarket pre made. That is pretty much the least desirable choice, but doable as you are experimenting. You can make it yourself, but if you have not done it before there will be a longer learning curve to get it right. What I do is buy it from a local pizzeria already made and fresh. (yes I am a slacker at times) Now for the ground venison. I brown it in a pan with a little olive oil sprinkled with Italian seasoning, and add a little sauce (pizza, spaghetti whatever) to it for moisture. You can brown some peppers or onions and add that to the mix also. OK so we have the raw dough, cooked ground venison, cheese, and, sauce ready to go now so it is time to put this all together. I use a large cookie sheet covered in tin foil sprayed with Pam to cook the Stromboli on. I spread a little flour on my kitchen counter so I can stretch the dough. Not too thick, not too thin. Then I place it centered on the cookie sheet. The shape is the same as the cookie sheet but larger and not round. You can apply the ingredients in the center (not all the way to the ends) and fold the two sides over and seam it in the middle, or put the ingredients on one half also leaving dough with no toppings on the edges so you can pinch the dough together. You are basically sealing it. You will be tempted to over stuff it, but I would suggest to hold back a little at first while you are experimenting. Just like making a pizza I add the sauce first. Be careful here, more is not always better. If you ever saw a pizza being made you will be surprised with how little sauce they actually use. Cheese is next. If you like extra cheese go for it. The venison is next and then a little more cheese of course. Now it is time to close this beautiful creation as your appetite is quickly rising. Fold the dough and seal the seams by pinching the dough together. (remember you didn't spread the Stromboli stuffing to the edges so you could do this right?) Now what you should be looking at is a giant Hot Pocket in the center of your pan. If it is hanging over or ripping thru the dough you probably overstuffed it. The egg wash is next. It gives you a nice color and a crispy crunch on the outside. I use two egg whites beaten, and I baste the Stromboli followed by a sprinkle of a favorite seasoning. Salt, pepper, Italian, oregano, whatever. You will need to slice a few narrow venting slits on top of the Stromboli to allow steam to escape. Finally it is time to bake it. I probably could have made 5 Stromboli's in the time that it took me to type this up. Cook it in a pre-heated oven at 375 degrees for 18-25 minutes or until done. Time will vary by your oven so you will want to check it as it is cooking. When the crust looks a little brown and is hard to the touch it should be done. When you pull it out of the oven let it rest a little just like a good steak. If you cut it too soon when it is hot it will separate and not hold together. ENJOY! If you try this Stromboli recipe or make anything similar post up some pics. If you have any suggestions please don't hesitate to share. I am drooling from just reading this! Link to comment Share on other sites More sharing options...
buckhound Posted December 26, 2019 Share Posted December 26, 2019 Looks good thanks for sharing Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now