MEASURE (FOR 48 SERVINGS)
Turkey Ham, Diced, Frozen, #1074
Pizza Topping, Pepperoni, Sliced, #1056
Cheese, Mozzarella, Shredded, #1307
3 pounds + 4 ounces
Pan Release Spray, Vegetable Oil, #2514
30 second spray
Dough Sheets, Pizza, WGR, #1207
Sauce, Spaghetti, No Meat, #2824
Shred the ham and pepperoni in a food processor or meat chopper.
Add the mozzarella cheese and mix all the ingredients in a large bowl. Cover the mixture and refrigerate until step 6.
Line sheet pan with parchment paper and spray them with food release spray.
Unroll the frozen dough sheets on sheetpans. Two dough sheets can fit on each sheetpan. Follow the package or case instructions for thawing the dough sheets.
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.
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.
Fold the bottom third of dough over the first layer of the ingredients. Pinch the ends to seal, which prevents the mixture from melting out during baking.
Spread 3 ounces of the 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.
Fold the top third of the dough over the final layer. Pinch the ends to seal again.
Slice each roll into 8 slices. Allow the rolled stromboli to rise 30 minutes or until doubled in size.
Bake until crust is lightly browned:
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve the strombolis immediately. Or cover them and place the strombolis in the warmer until ready for service.
Maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Portion 1 piece of the roll per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2¾ oz. eq. of enriched grains.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check the 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 the spaghetti sauce over each dough sheet.
Spread 2 cups of the meat and cheese mixture down the middle third of each dough sheet.
Fold the 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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