Fast food pizza combinati

Yield: 100 Servings

Measure Ingredient
1 cup WATER; WARM
2 cups WATER
1 pounds POLISH SAUSAGE FZ
3 pounds PORK SAUSAGE PATTIES
8 pounds BEEF GROUND FZ
1½ ounce ONIONS DRY
1 ounce PEPPER SWT GRN FRESH
100 PIZZA SHELL 12" #2

ARRANGE PIZZAS ON WELL GREASED PANS. BAKE AT 425F. 16-18 MINUTES OR IN 350F. CONVECTION OVEN 16 MINUTES.

NOTE: FOR PEPPERONI PIZZA: USE 1 LB DICED OR THINLY SLICED COOKED PEPPERONI

SPRINKLE AN EQUAL QUANTITY OVER CHEESE.

NOTE: FOR SAUSAGE PIZZA: SAUTE' 3 LB PORK SAUSAGE. SPRINKLE AN EQUAL QUANTITY OVER CHEESE.

NOTE: FOR COMBO PIZZA: COOK 8 LB THAWED BEEF PATTIE MIX, BULK, OR GROUND BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART.

DRAIN WELL. REHYDRATE 1 OZ (¾ CUP) DEHYDRATED GRREN PEPPERS IN 2 CUPS WATER AND 1½ OZ (9 TBSP) DEHYDRATED ONIONS IN 1 CUP WATER; DRAIN WELL.

SPRINKLE PEPPERS, ONIONS, AND BEEF OVER CHEESE IN EACH PAN.

Recipe Number: L16602

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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