Venison Calzone

1 pound ground venison

1 tablespoon fennel seed

1 teaspoon salt

1 large soft tomato, chopped

sesame seeds

1/4 teaspoon pepper

1 egg, beaten

1 pound frozen white bread dough

1 medium green pepper, chopped

Follow directions on frozen dough. After dough rises double in size, roll out on floured board as for a pie.

Saute venison, adding fennel seed, salt and pepper. After mixture has cooled, spread on rolled dough. Add chopped green pepper and tomato and spread evenly over venison. Roll jelly-roll fashion. Seal ends and place on cookie sheet that has been sprayed with Pam. Brush top with beaten egg and sprinkle with sesame with seeds. Bake at 350 degrees for 40 to 45 minutes. Let cool about ten minutes. Slice in diagonal slices.

Copyright 1998-2014 Stephen Ricciardelli