Roma® Loaded House Chips
Roma® Loaded House Chips
Directions
- Cut thawed lasagna sheets into triangles.
Bring water and salt to a boil and cook lasagna until al dente.
Remove from water, drain, and cool.
- Melt butter in a saucepan with minced garlic over medium heat. Remove from heat and reserve.
- Heat fryer oil to 350°F. Fry lasagna triangles in oil until browned about 1-2 minutes. Remove from fryer and transfer to a towel to absorb excess oil.
- Place lasagna chips in a bowl and drizzle with garlic butter adding basil, oregano, parmesan cheese, and black pepper. Toss to coat. Reserve for plating.
- Warm oven to 450°F. Place cup and char pepperoni on a sheet pan and bake until they cup and char about 4-5 minutes. Remove from oven and reserve for plating.
- On a serving platter place lasagna chips and top with half of the shredded cheese, followed by pepperoni, spicy sausage, roasted red pepper strips, kalamata olives, and green olives. Sprinkle remaining cheese on top. Melt the cheese under a salamander or in a 450°F oven.
- Remove from oven the garnish with spicy banana peppers and finely chopped green onion then serve.
Ingredients
- 1 lb. Roma® lasagna sheets, flat
- Brilliance® oil, for deep frying
- 4 oz. Saluté® Cheese, Mozzarella, grated
- 1/2 cup Nature's Best Dairy® Butter, Unsalted
- 2 ea. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tsp Peak Fresh Produce® Basil, minced
- 1 tsp Peak Fresh Produce® Oregano, minced
- 2 tbsp Roma® Cheese, Parmesan, grated
- 1/4 tsp Roma® Black Pepper, Ground
- 3 oz. Roma® cup n char pepperoni
- 2 oz. Assoluti® sausage topping, spicy, Italian
- 3 tbsp Roma® Olives, Kalamata, pitted, quartered
- 3 tbsp Roma® green olives, sliced
- 1/4 cup Luigi® roasted red pepper strips
- 2 tbsp Luigi® spicy banana pepper rings, for garnish
- 1 1/2 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
