MEASURE (FOR 60 SERVINGS)
Pizza, French Bread, WGR, #1122
60 half loaves , (5 inches each)
Sauce, Marinara, PC, 1 ounce, #2221
Keep French bread pizzas frozen until ready to bake.
Line 18" x 26" sheet pans with pan liners. Place pizzas on lined sheet pan.
Place pizzas on lined sheet pan.
Bake according to directions on package and/or case.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion one half loaf French bread pizza with a spatula onto a plate or tray with a one-ounce packet of marinara sauce for serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq. of whole grains.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
For variety, add pepperoni slices, cooked sausage, vegetables, etc.
If changes are made in ingredients, check crediting information and recalculate the nutritional analysis.
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