Fast food pizza combinati
100 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .