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Stuffed Crust Pepperoni Pizza
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 72 Size of Portion: 1 slice
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 72 SERVINGS) |
|---|---|
Pizza, Stuff Crust, Pepperoni, WGR, #1112 | 72 slices |
DIRECTIONS
1. | Keep the pizza frozen until ready to bake them. |
2. | Line 18" x 26" pans with pan liners. |
3. | Place the frozen pizza on the lined sheet pans. |
4. | Bake the pizza slices according to the directions on the package and/or case. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion 1 slice of pizza with a spatula onto a plate or tray per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, and 1/8 cup red/orange vegetable. CCP: Hold and maintain 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 4 hours. |
Production Notes
- Keep the pizzas frozen until ready to bake them.
- Prepare the Pepperoni Pizza slices for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Presentation idea: Garnish with chopped parsley leaves or parmesan cheese. These ingredients have not been included in the current nutrient analysis.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.