MEASURE (FOR 100 SERVINGS)
Bread Bowl, WGR, #559
100 bread bowl(s)
Sauce, Spaghetti, No Meat, #2824
1 quart(s) + 2 1/2 cup(s)
Turkey Ham, Diced, Frozen, #1074
10 pound(s) + 7 ounce(s)
Pizza Topping, Pepperoni, Sliced, #1056
1 pound(s) + 5 ounce(s)
Cheese, Mozzarella, Shredded, #1307
6 pound(s) + 4 ounce(s)
Weigh 1 ounce of mozzarella cheese to determine portion size.
BREAD BOWL ASSEMBLY:
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.
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 recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.
Do not overcook as bread bowls will become hard.
Pizza sauce can replace spaghetti sauce, but the nutrient analysis must be recalculated.
1 tablespoon of spaghetti sauce inside each bread bowl
#16 scoop of shredded peperoni and turkey ham in bread bowl
1 ounce of mozzarella cheese over peperoni and turkey ham
Close up picture of assembled Pizza in a Bread Bowls
Alternate service: adding 1 peperoni slice place on top of Pizza in a Bread Bowl
1 serving of Pizza in a Bread Bowl
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