Recipe - Pepperoni Green Pepper An

1 cup WATER; WARM
1 One half qt WATER; COLD
1 pound POLISH SAUSAGE FZ
4 One half pound CHEESE MOZZARELLA
2 cup CHEESE GRATED 1LB
2 2/3 cup TOMATO PASTE #2 1/2
Three fourths teaspoon GARLIC DEHY GRA
8 pound TOMATOES # 10 CAN
3 9/16 pound MUSHROOMS 16 OZ
2 Three fourths cup ONIONS DRY
2 Three fourths pound PEPPER SWT GRN FRESH
5 One half pound FLOUR GEN PURPOSE 10LB
1/3 cup SUGAR; GRANULATED 10 LB
Three fourths cup SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
2 One fourth cup SALAD OIL; 1 GAL
1 tablespoon SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoon BASIL SWEET GROUND
2 tablespoon OREGANO GROUND
5 2/3 tablespoon YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB
1 1/3 tablespoon SALT TABLE 5LB

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

1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O12).

2. SET ASIDE PIZZA SAUCE FOR USE IN STEP 9.

3. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX
WELL.
LET STAND 5 MINUTES; STIR.

4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER
LISTED. ADD YEAST SOLUTION.

5. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 8 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86 F. TO 88 F.

6. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 OZ) BALLS. COVER; LET RISE IN WARM
PLACE (80 F.) FOR 1 One half TO 2 HOURS OR UNTIL DOUBLE IN BULK.

7. COAT BOTTOM AND SIDES OF EACH PAN WITH EQUAL AMOUNT SALAD OIL OR MELTED
SHORTENING.

8. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH
BALL TO 1/8 INCH THICKNESS. TRANSFER DOUGH TO PANS, PUSHING DOUGH SLIGHTLY
UP EDGES OF EACH PAN. USING EQUAL AMOUNT OIL PER PAN, LIGHTLY BRUSH DOUGH.
GENTLY PRICK DOUGH TO PREVENT BUBBLING.

9. BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN.

10. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN.

11. SPRINKLE 4 One half CUPS SHREDDED CHEESE OVER EACH PAN.

12. DRAIN MUSHROOMS; SLICE SWEET PEPPERS IN JULIENNE STRIPS; THINLY SLICE
PEPPERONI OVER CHEESE IN EACH PAN.

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

14. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO

15. CUT 5 BY 5.

NOTE: 1. IN STEP 1, 6 LB 9 OZ (1NO. 10 CN) CANNED PIZZA SAUCE MAY BE
USED.
IF DESIRED, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP
DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.

2. IN STEP 8, IF DESIRED, CRUSTS MAY BE PREBAKED AND REFRIGERATED
FOR LATER USE.

3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE AT 450F. 7 MINUTES O
ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.

4. IN STEP 10, 4 LB 8 OZ (1 1/8NO. 10 CN) PIZZA BLEND CHEESE MAY BE
USED.

5. IF DESIRED, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL
MOZZARELLA CHEESE. SPRINKLE 2 QT CHEESE OVER SAUCE IN EACH PAN. IN STEP
12,
BAKE 30 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN. EACH PORTION: 1
PIECE (3 One half OZ).

Recipe Number: L16504

SERVING SIZE: 1 PIECE (3

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.