Pizza treats
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | ONION GREEN FRESH |
| 15 | ounces | TOMATO PASTE #2 1/2 |
| 2¼ | cup | PEPPER SWT GRN FRESH |
| 3 | quarts | PIZZA SHELL 12\" #2 |
| 6 | pounds | BREAD FRENCH 12 OZ #59 |
| ½ | cup | SALAD OIL; 1 GAL |
| 1½ | cup | OLIVES RIPE #300 |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :
1. COMBINE CHEESE, TOMATO PASTE, SALAD OIL, OLIVES, ONIONS AND PEPPERS.
BLEND WELL.
2. SPREAD ABOUT 3 TBSP (1-NO. 30 SCOOP) MIXTURE ON EACH SLICE OF BREAD.
3. PLACE ON UNGREASED PANS. BAKE 10 MINUTES OR UNTIL CHEESE IS MELTED.
:
** ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, PIZZA BLEND CHEESE MAY BE FIRMLY PACKED; BREAK APART BEFORE USE.
NOTE: 2. IN STEP 1, 4 LB CHEESE, MOZZARELLA, SHREDDED MAY BE USED.
NOTE: 3. IN STEP 1, ½-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
NOTE: 4. IN STEP 1, 10 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 8 OZ CHOPPED GREEN ONIONS.
NOTE: 5. IN STEP 1, 8 OZ (1½ CUPS) DRY ONIONS, CHOPPED (9 OZ A.P.) MAY BE USED FOR CHOPPED GREEN ONIONS.
NOTE: 6. IN STEP 1, 15 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED, SWEET PEPPERS.
NOTE: 7. IN STEP 2, 50 SANDWICH OR FRANKFURTERS BUNS OR ENGLISH MUFFINS, CUT IN HALF, MAY BE USED FOR FRENCH BREAD.
NOTE: 8. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 5 MINUTES ON LOW FAN, OPEN VENT.
Recipe Number: B00600
SERVING SIZE: 1 SLICE, (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .