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Stromboli Supreme
2 oz. eq. meat/meat alternate, 2 1/2 oz. eq. whole grains
Number of Portions: 48 Size of Portion: 1 slice
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 48 SERVINGS) |
|---|---|
Turkey Ham, Diced, Frozen, #22 | 6 pound(s) |
Pizza Topping, Pepperoni, Sliced, #57 | 12 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 3 pound(s) + 4 ounce(s) |
Dough Sheets, Pizza, WGR, #56 | 6 sheet(s) |
Sauce, Spaghetti, No Meat, #270 | 3 cup(s) |
DIRECTIONS
1. | Shred ham and pepperoni in food processor or meat chopper. Add mozzarella cheese and mix all ingredients in a large bowl. Cover and refrigerate until needed. |
2. | Spray sheet pans with pan release spray. Unroll frozen dough sheets on sheet pan (2 dough sheets per pan). |
3. | Use a pastry brush to spread 3 ounces (3/8 cup) of spaghetti sauce over each dough sheet. Cooking Tip: Place covered dough sheet in freezer until ready to complete preparation. Dough sheets are easier to work with if partly frozen. These steps may be done the day before. |
4. | Measure one quart of the meat and cheese mixture for each dough sheet. Spread 2 cups of the mixture evenly down the middle third of the dough sheet. |
5. | Fold bottom third of dough over the first layer of ingredients. Pinch the ends to seal and prevent the mixture from melting out during baking. |
6. | Spread 3 ounces of spaghetti sauce over the top of the dough that was just folded over. Spread the remaining 2 cups of the meat and cheese mixture evenly over the spaghetti sauce. |
7. | Fold the top third of the dough over the final layer. Pinch the ends to seal again. |
8. | Slice each roll into 8 slices. Allow rolled stromboli to rise 30 minutes or until doubled in size. |
9. | Bake until crust is lightly browned: Conventional oven: 400 degrees F for 30 - 35 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
10. | 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. |
11. | Portion 1 piece of the roll per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 1/2 oz. eq. of whole grains. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Stromboli Supreme
| 1. |  Using a pastry brush to spread 3 ounces (3/8 cup) of spaghetti sauce over the dough sheet | 2. |  Adding 2 cups of meat and cheese mixture |
| 3. |  Folding the bottom third of dough over the first layer of ingredients (2 cups of meat mixture) | 4. |  Pinching the ends of the roll. |
| 5. |  Spreading the remaining 2 cups of the meat and cheese mixture evenly over the second layer. | 6. |  Folding the top third of the dough over the final layer. |
| 7. |  Pinching the ends of the roll to seal them. | 8. |  Cutting a stromboli roll into 8 slices |
| 9. |  Baked Stromboli Supreme rolls | 10. |  One serving of Stromboli Supreme |