MEASURE (FOR 48 SERVINGS)
Turkey Ham, Diced, Frozen, #1074
Pizza Topping, Pepperoni, Sliced, #1056
Cheese, Mozzarella, Shredded, USDA
3 pound(s) + 4 ounce(s)
Dough Sheets, Pizza, WGR, #1207
Sauce, Spaghetti, No Meat, #2824
Spray sheet pans with pan release spray.
Unroll frozen dough sheets on sheet pan (2 dough sheets can fit on each sheet pan).
Preheat over to 400 degrees F. for a conventional oven or 350 degrees F. for a convection oven.
Fold the top third of the dough over the final layer. Pinch the ends to seal again.
Slice each roll into 8 slices. Allow rolled stromboli to rise 30 minutes or until doubled in size.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for meats.
Use a pastry brush to spread 3 ounces (3/8 cup) of spaghetti sauce over each dough sheet.
Spread 2 cups of meat and cheese mixture down the middle third of each dough sheet.
Fold bottom third of dough over the first layer of ingredients.
Pinch the ends to seal, which prevents the mixture from melting out during baking.
Evenly spread the remaining 2 cups of the meat and cheese mixture over the tomato sauce on the folded dough.
Fold the top third of the dough over the final layer
Pinch the ends to seal again.
Slice each roll into 8 slices.
Stromboli Supreme ready for service
1 serving of Stromboli Supreme
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