Pork Roll Pizza Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the pizza crust onto a baking sheet.
• In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper.
• Spread the sauce over the pizza crust.
• Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza.
• Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.

Steps:

• In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.
• Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.
• Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.

Steps:

• Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
• Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
• Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
• Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
• Cover and cook on high for 5-6 hours.
• Preheat oven to 375°F (180°C).
• Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.
• Shred pork using two forks.
• Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
• Roll the dough into a log shape, pinching the seams to seal it.
• With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
• Bake for 20-25 minutes.
• Cool for 10-15 minutes.
• Brush more BBQ sauce on rolls and top with chives, if desired.
• Enjoy!

Steps:

• In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
• Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F.
• Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.
• Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
• Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
• Remove the pork from the refrigerator and let it come to room temperature before proceeding.
• Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard. Using two forks or your hands, shred the pork into bite-sized pieces.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Set an oven rack in the center of the oven and preheat to 450 degrees F. Brush a rimmed baking sheet with the olive oil.
• Stretch the pizza dough to an 8-by-12-inch rectangle by hand on the oiled baking sheet. If the dough retracts, let it rest for a few minutes in between stretching. Sprinkle with a pinch of salt. Set aside.
• Add the pork roll to a large dry skillet and place over medium-low heat. Cook until caramelized on all sides, stirring often, about 10 minutes. Transfer to a paper towel-lined plate.
• Sprinkle the shredded mozzarella evenly over the dough leaving a 1/2-inch border around the edge for the crust. Sprinkle the shredded Cheddar evenly over the mozzarella and top with the pork roll.
• Bake the pizza until the dough begins to cook through but still looks very pale, about 6 minutes. Remove the pizza from the oven and use a spoon to create 4 small wells, making sure they are evenly spaced over the pizza. Crack 1 egg into a small bowl and slip it into one of the wells. Repeat with the remaining eggs and wells. Season the eggs with salt and pepper and return the pizza to the oven.
• Bake the pizza until the crust is golden brown, the egg whites are set and the yolks are how you like them: At about 10 minutes the yolk will have a runny texture; at about 12 minutes the yolk should be slightly set yet jammy in the center.
• Cut the pizza into squares and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
• Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
• Brush surface of the pizza dough with as much pizza sauce as you like.
• Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
• Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat.
• Spread crescent rolls on the bottom of a rimmed pizza pan. Top with sausage, followed by hash browns. Add pimentos and oregano.
• Mix eggs, Cheddar cheese, milk, salt, and pepper together in a bowl. Pour over pizza.
• Bake in the preheated oven for 25 minutes. Top with Parmesan cheese and continue to bake for 5 minutes more.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place sausage in a 12-inch frying pan and cook and stir over medium-high heat until sausage is no longer pink, 5 to 7 minutes. Drain and slice into 1/2-inch coins.
• Unroll crescent roll dough and place into a 9x13 baking dish or 12-inch deep-dish pan. Press seams together and press over the bottom and partially up the sides to form a crust. Top with sausage, hash browns, and Cheddar cheese.
• Combine eggs, milk, basil, and cayenne; pour over cheese. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Steps:

• Mix the pork, garlic and parsley together, you can add more garlic and or parsley and ground pepper to your taste. I buy the wrappers that are about 4in x 4in.
• Take about a tablespoon and a half lay it on the egg roll and roll according to package direction.
• When you get to the end of wrapping wet the tip of your finger and wet the corner of the wrapper and close. This should keep the roll closed.
• Let your oil heat and place the roll in the oil until golden brown or you feel that the pork is cook all the way.