Pizza, french bread
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
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, .