YIELD: 100 Portions (4 Pans) EACH PORTION: 1 Slice (1-1/2 Ounces)
PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 400°F. Oven
Cheese, pizza blend 4 lb.
Tomato paste, canned 15 oz.
Salad oil or olive oil 4 oz.
Olives, ripe, pitted, sliced, drained 14-1/2 oz.
Onions, fresh, green with tops, finely chopped 8 oz.
Peppers, sweet, fresh, 12 oz.
Bread, French, sliced, 1/2 inch thick 100 slices
1. Combine cheese, tomato paste, salad oil or olive 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. )
NOTE:
1. In Step 1, pizza blend cheese may be firmly packed; break apart before use.
2. In Step 1, 4 lb cheese, Mozzarella, shredded may be used.
3. In Step 1, 1/2-36 oz cn canned tomato juice concentrate may be used.
4. In Step 1, 10 oz fresh green onions with tops A.P. will yield 8 oz chopped green onions.
5. In Step 1, 8 oz (11/2 cups) dry onions, chopped (9 oz A.P.) may be used for chopped green onions.
6. In Step 1, 15 oz fresh sweet peppers A.P. will yield 12 oz chopped sweet peppers.
7. In Step 2, 50 sandwich or frankfurter buns or English muffins, cut in half, may be used for French bread.
8. In Step 3, if convection oven is used, bake at 350°F. 5 minutes on low fan, open vent.