A Couple Venison Strombolis Ready For The Oven....pic

[rocky]

I took out 2lbs of venison burger to make a Stromboli for my buddy's birthday and I had enough burger to make 2 more. 

 

[Septicdude]

2 minutes ago, rocky said:

I took out 2lbs of venison burger to make a Stromboli for my buddy's birthday and I had enough burger to make 2 more. 

 

Please posy recipe 🙏 😋 

[Sotaroas]

5 Star Again  !

[BHC]

Enjoy 

[Recurve hntr]

Wow. Enjoy!

[archer36]

Terrific! Use up that venison, the hunting season is about 4 months away. 

[rocky]

I believe I posted the recipe before, I will search for it.

Finished product.

 

[rocky]

15 hours ago, Septicdude said:

Please posy recipe 🙏 😋 

Found it.

A fellow member here asked me for my Stromboli recipe and I figured I would share it with everyone. So here it is.....long.

 

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. 

 

[mazzgolf]

3 hours ago, rocky said:

buy it from a local pizzeria already made and fresh

I never thought to do that! It never occurred to me to ask a pizzeria if I could just buy their dough! How much do you usually ask for? Is it sold by the pound?

[rocky]

2 minutes ago, mazzgolf said:

I never thought to do that! It never occurred to me to ask a pizzeria if I could just buy their dough! How much do you usually ask for? Is it sold by the pound?

I ask for a large dough and it cost 5 bucks. Mrs rocky and I will make our own pizzas at home and we can make two large thin crust pizzas out of one large dough. She makes a BBQ cheddar chicken pizza for herself and I make a pepperoni. The pizzeria would charge a arm and leg for the same. More money for fishing and hunting is never a bad thing.

[Swamprat]

19 hours ago, rocky said:

I took out 2lbs of venison burger to make a Stromboli for my buddy's birthday and I had enough burger to make 2 more. 

 

It's my birthday on Friday...

 

Just sayin'....

 

[rocky]

55 minutes ago, Swamprat said:

It's my birthday on Friday...

 

Just sayin'....

 

Frigging Taurus's!!!

[rocky]

1 hour ago, Swamprat said:

It's my birthday on Friday...

 

Just sayin'....

 

If you pick it up I will make it for you, or I can take you crabbing?

[Swamprat]

18 minutes ago, rocky said:

If you pick it up I will make it for you, or I can take you crabbing?

Raincheck on crabbing. Between birthday and mother's day my weekend is choked.