Ingredients:
DOUGH
- 1 tsp. salt
- 1 c. warm water
- 1 tsp. sugar
- 2½ c. all-purpose flour
- 1 pkt. dry yeast
- 1 Tbsp. olive oil
FILLING
- ½ lb. ground venison, browned
- 1½ tsp. fennel seed
- 8 oz. crushed tomatoes or tomato puree
- 1 Tbsp. grated Romano cheese
- ½ medium pepper, diced
- 1 egg, beaten
- ½ c. grated mozzarella
- Sesame Seeds
- Salt and Pepper to taste
Instructions:
Preheat oven to 350F.
Simmer tomatoes, fennel seed, salt and pepper about 5 minutes and cool. Combine salt, sugar and yeast in a large mixing bowl and add water. Let stand for 5 minutes. Add flour and oil and mix with a large spoon until all flour is moistened. Beat 20 more strokes, cover and put in warm place (atop range) for 15 minutes.
Roll out dough on a floured surface in an oblong shape about 1/4 inch thick. Spread tomato over dough, then distribute other ingredients on top and roll up into a roll. Brush with egg and sprinkle with sesame seeds. Bake in a jelly roll pan until golden brown, 10-15 minutes. Cool five minutes, slice and serve.