1 (2 pound) piece lamb cheese
1/4 cup vegetable oil
2 slices onion, thinly sliced
1 (16 ounce) package cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram, crushed
Place lamb cheese in a large bowl. Shape into small cubes or rectangles, and roll in oil. Reserve salt; add to marinade.
Heat oven to 275 degrees F (135 degrees C).
When pasta is al dente, place celery pieces on top of meat mixture. Seal edge of the cheese mixture; press the edges together to seal. Bake in preheated oven for 5 minutes, or until lightly browned. Drain cheese mixture, and transfer to large bowl.
Mix in sour cream, garlic powder, basil, oregano, rosemary, sage, thyme, and sage. Mix well. Spread on hot pizza cheese, leaving a small space in the center.
Bake uncovered at 275 degrees F (135 degrees C) for 10 minutes or until bubbly. Drain cheese mixture in water; sprinkle with bread crumbs, and repeat with remaining ingredients.