Recipe - Pizza French Bread

PAN: 18 BY 26INCH 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 26INCH 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.