Pizza, french bread

Yield: 100 Servings

Measure Ingredient

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN :

1. SET ASIDE PIZZA SAUCE FOR USE IN STEP 2.

2. CUT EACH LOAF LENGTHWISE; DIVIDE EACH HALF INTO 3 PIECES. PLACE 12 PIECES ON EACH PAN (18 BY 26-INCH SHEET PAN, 9 PANS TOTAL). SPREAD EQUAL AMOUNT SAUCE OVER EACH PIECES.

3. SPRINKLE EQUAL AMOUNT SHREDDED CHEESE; EVENLY DISTRIBUTE OVER EACH PIECE.

4. SPRINKLE EQUAL AMOUNT GRATED CHEESE OVER MIXTURE IN EACH PAN.

5. BAKE AT 450 F. 10 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 1 RECIPE PIZZA SAUCE (RECIPE NO. O01200) MAY BE USED.

Recipe Number: L16508

SERVING SIZE: 100

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

Downloaded from Glen's MM Recipe Archive, .

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