Ingredients

• 2 (1-pound) loaves frozen bread dough, thawed
• 1 pound ground venison
• 1 medium onion chopped
• 1 small green pepper, chopped
• 1 (4-ounce) can mushrooms stems and pieces
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 3 tablespoons bottled Italian salad dressing, divided
• 1 cup shredded Cheddar cheese
• 1 cup shredded Mozzarella cheese
• 2 (3-ounce) packages sliced pepperoni
• 1/4 cup Parmesan cheese

Directions

1. Let dough rise in a warm place until doubled.
2. Meanwhile, in a large skillet over medium heat cook venison, onion, green pepper, and mushrooms in oil until meat is no longer pink; drain.
3. Stir in Italian seasoning; set aside.
4. On a lightly floured surface, punch down dough.
5. Roll out each loaf into a 16×8″ rectangle; cut in half width-wise.
6. Brush Italian dressing over each square to within 1″ of edges.
7. On half of each square, mound a 1/4 of the venison mixture, cheddar and mozzarella cheeses and pepperoni.
8. Fold dough over and seal edges well.
9. Place on a greased baking sheet and brush with remaining dressing; sprinkle with Parmesan cheese.
10. Bake at 350 F for 30-35 minutes or until golden brown.
11. Slice, serve with spaghetti sauce if desired.