Pizza treats

Yield: 100 Servings

Measure Ingredient
2⅔ cup ONION GREEN FRESH
15 ounces TOMATO PASTE #2 1/2
2¼ cup PEPPER SWT GRN FRESH
3 quarts PIZZA SHELL 12" #2
6 pounds BREAD FRENCH 12 OZ #59
½ cup SALAD OIL; 1 GAL
1½ cup OLIVES RIPE #300

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :

1. COMBINE CHEESE, TOMATO PASTE, SALAD OIL, OLIVES, ONIONS AND PEPPERS.

BLEND WELL.

2. SPREAD ABOUT 3 TBSP (1-NO. 30 SCOOP) MIXTURE ON EACH SLICE OF BREAD.

3. PLACE ON UNGREASED PANS. BAKE 10 MINUTES OR UNTIL CHEESE IS MELTED.

:

** ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, PIZZA BLEND CHEESE MAY BE FIRMLY PACKED; BREAK APART BEFORE USE.

NOTE: 2. IN STEP 1, 4 LB CHEESE, MOZZARELLA, SHREDDED MAY BE USED.

NOTE: 3. IN STEP 1, ½-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 4. IN STEP 1, 10 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 8 OZ CHOPPED GREEN ONIONS.

NOTE: 5. IN STEP 1, 8 OZ (1½ CUPS) DRY ONIONS, CHOPPED (9 OZ A.P.) MAY BE USED FOR CHOPPED GREEN ONIONS.

NOTE: 6. IN STEP 1, 15 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED, SWEET PEPPERS.

NOTE: 7. IN STEP 2, 50 SANDWICH OR FRANKFURTERS BUNS OR ENGLISH MUFFINS, CUT IN HALF, MAY BE USED FOR FRENCH BREAD.

NOTE: 8. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 5 MINUTES ON LOW FAN, OPEN VENT.

Recipe Number: B00600

SERVING SIZE: 1 SLICE, (

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

Downloaded from Glen's MM Recipe Archive, .

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