INGREDIENTS

INSTRUCTIONS

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, http://www.erols.com/hosey.

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