Lumpypanpizza Recipes

Steps:

• Heat a medium skillet over medium-high heat. Add 2 tablespoons oil and the sausage and cook, breaking apart the sausage with a wooden spoon, about 5 minutes. Add the salt, red pepper and onion and cook, stirring often, until the peppers and onions are soft and the sausage begins to brown, about another 5 minutes. Set aside to cool slightly.
• Divide 1/4 cup marinara sauce between each half of one of the ciabatta rolls and top with a quarter of the mozzarella slices over the sauce. Place 2 slices of the pepperoni on the top half and fill the bottom half with a quarter of the sausage mixture. Sprinkle the sausage with 1/4 cup of the Parmesan. Sandwich together and continue with the remaining ingredients.
• Heat a large skillet over medium heat. Add 2 tablespoons oil and 2 of the sandwiches top-side down to the skillet. Place a small pan on top and press down gently to flatten slightly. Cook until golden brown and crispy, 3 to 4 minutes. Flip the sandwiches and return the pan to the top, again pressing gently. Cook until the bread is golden and the cheese is melted, about 3 minutes. Add 2 tablespoons oil to the skillet and continue with the remaining sandwiches. Allow the sandwiches to cool to room temperature and then chill them in the refrigerator until ready to serve.
• Before serving, slice the sandwiches into wedges like you would a pizza.

Steps:

• Make the filling: Heat the oil in a medium pan over medium-high heat.
• Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
• Add the ground pork and cook for about 6 minutes, or until cooked through.
• Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
• Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
• Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
• Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
• Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
• Enjoy!

Steps:

• Heat oven to 375°F. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to coat.
• Spread mixture in ungreased 9-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
• Bake 22 to 28 minutes or until golden brown and bubbly.

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Steps:

• Heat oven to 375 degrees. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce, 1 cup of cheese and 10 quartered pepperoni pieces; toss to coat.
• Spread mixture in ungreased oblong 2-quart glass baking dish. Top with remaining pepperoni and cheese. Bake 22 to 28 minutes or until golden brown and bubbly.
• *You can customize this meal by using cooked Italian sausage or ground beef instead of pepperoni. Add your favorite vegetables.

Steps:

• Preheat the oven to 425 degrees F.
• Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper.
• Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round.
• Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve.

Steps:

• Put the beef and pork in a large bowl and gently mix to combine.
• Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
• Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
• Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
• Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.

Steps:

• Heat oven to 375°.
• Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Place in medium bowl.
• Add pizza sauce, 1 cup cheese and mushrooms. Toss to coat.
• Spoon mix into ungreased 9-inch square dish.
• Top with pepperoni, and rest of mozzarella. Sprinkle with parmesan.
• Bake 22-28 minutes or golden & bubbly.