Venison Stromboli

Venison Stromboli from Deer Recipes
Venison Stromboli by

Venison Stromboli is venison sausage fried with onions, wrapped in dough with cheese, and then brushed with butter and sprinkled with oregano and basil. 

Venison Stromboli is so good and so easy to make. You can literally put whatever you want in a stromboli. I like to keep it simple with only a few ingredients. This particular Stromboli only has venison sausage, onions, and mozzarella cheese, but sometimes I like to add bell peppers or pepperoni or use venison steak or some spiced up ground venison. I love it with steak, mushrooms, and cheese. I could go on and on. The possibilities are endless really!

I wouldn’t recommend filling it too full though. When it’s loaded with too much it makes it harder to roll and sometimes if you have too many veggies it will get soggy, so be careful.

Take a gander at all this cheesy goodness…

Venison Stromboli
Venison Stromboli

Venison Stromboli

Prep Time: 5 Minutes 
Cook Time: 32 Minutes
Yield: 6 Slices
Serving Size: 1 Slice


  • 1 lb venison sausage
  • 1 onion
  • 8 slices of mozzarella cheese
  • 1 Pillsbury Pizza Dough (thin crust)
  • 1 Tbsp. butter
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • Marinara Sauce, optional


  1. Preheat oven to 375 F degrees.
  2. Chop the onion and in frying pan start to brown the venison sausage and then add in the onion and cook until done, which should only be about 7 minutes.
  3. Drain the excess grease if needed.
  4. Press the pizza dough into a large cookie sheet and layer the mozzarella cheese on top of the dough.
  5. Then in the center of the dough pour the sausage and onions a few inches wide and in a straight line.
  6. Roll the dough over the top of the sausage from one side and then pull the dough from the other side, overlapping the dough.
  7. Then crimp the dough seams together and brush the top and sides with butter and sprinkle with oregano and basil.
  8. Bake for 25 minutes or until the crust is golden brown. Then let it rest and slice into six pieces.

Some like to make small 1 inch slits in the top of the crust once it’s rolled and crimped together. This allows the steam to escape as it bakes and helps the dough bake thoroughly. Most of the time, I have no idea why, but I forget to do this. If you have a lot of veggies in your stromboli I highly recommend you do not skip this step because your dough might end up soggy. Just cut about 6 slits in the top and that should do the trick.

I like to make my homemade marinara sauce with Venison Stromboli. It’s so good to dip the stromboli into. You can get the recipe for the marinara sauce from our Venison Meatball Subs recipe. This also goes well with a salad or some steamed veggies.

I think something might be wrong with you if this doesn’t make you hungry…

Venison Stromboli
Venison Stromboli

The good, the bad and the delicious…

  • Venison Stromboli is very low in calories and sugar and high in protein.
  • It’s also might be too high in saturated fat, and sodium for those of you on special diets.

See my tips below for making this a more diet-friendly recipe. 

Venison Stromboli Nutrition Facts

 Serves: 6 Slices Serving: 1 Slice
Calories 337 Calories from fat: 24
Daily Value*
Total Fat 9 g 14%
 Saturated Fat 5 g 25%
 Monounsaturated Fat 1 g
 Polyunsaturated Fat 0 g
 Trans Fat 0 g
Cholesterol 18 mg 6%
Sodium 895 mg 37%
Potassium 27 mg 1%
Total Carbohydrates 30 g 10%
 Dietary Fiber 0 g 0%
 Sugars 3 g
Protein 28 g 56%
Calcium 13%Vitamin A 4%
Iron 7%Vitamin C 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the saturated fat use less cheese and/or a fat-free or low-fat cheese.
  • To help lower sodium use healthier pizza dough. You could make your own–prepackaged foods, like pizza dough, are always higher in sodium than homemade dough.
  • Whatever changes you make to your Venison Stromboli, you can recalculate the nutrition facts at

Bon Appétit

Venison Stromboli
Venison Stromboli

Other recipes you might like…

Venison Garlic and Spinach Pizza
Venison Garlic and Spinach Pizza
Deep Dish Stuffed Crust Pizza
Deep Dish Stuffed Crust Pizza
Venison Pepper and Onion Loaf
Venison Pepper and Onion Loaf

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