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Pizza in a Bread Bowl
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 filled bread bowl
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Bread Bowl, WGR, #559 | 50 bread bowl(s) |
Sauce, Spaghetti, No Meat, #270 | 3 1/8 cup(s) |
Turkey Ham, Diced, Frozen, #22 | 6 pound(s) + 4 ounce(s) |
Pizza Topping, Pepperoni, Sliced, #57 | 12 1/2 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 3 pound(s) + 6 1/4 ounce(s) |
DIRECTIONS
1. | Shred pepperoni using a food processor or meat chopper. Mix with diced turkey ham in a large container or bowl. |
2. | Spray sheet pans with pan release spray and place bread bowls on sheet pan. |
3. | Spread about 1 tablespoon of spaghetti sauce inside each bread bowl. |
4. | Weigh 1 ounce of mozzarella cheese to determine portion size. |
5. | Scoop mixed pepperoni and turkey ham with a #12 scoop and place in bread bowl. Top with 1 ounce of mozzarella cheese. |
6. | Bake at 350 degrees F for 10 minutes or until cheese melts. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. |
7. | Cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.
Do not overcook as bread bowls will become hard. Pizza sauce can replace spaghetti sauce, but the nutrient analysis must be recalculated.