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Pizza Rolls 2006
Food Management Staff
July 1, 2006
2 Min Read
FM Staff
Yield: 490
1 batch yeast roll dough
2 1 /2 lbs. mozzarella cheese, lite, shredded
2 1 /2 lbs. reduced fat cheddar cheese, shredded
1 #10 can spaghetti sauce
2 #10 cans tomato paste
1 #10 can tomato sauce
5 lbs. beef crumble, fully cooked
1 /2 cup garlic powder
1 /4 cup granulated sugar
1 cup Italian seasoning mix
1 /4 cup dehydrated onions flakes
Mix roll recipe according to instructions.
Mix together the two cheeses; reserve.
Combine all other ingredients and heat in steamer 20 minutes making sure no water gets inot the sauce.
Roll 3 lbs. dough out into a rectangular shape approximately 18"x15" and 1 /4" thick.
Spread 4 cups of sauce over the dough, leaving a one-inch border around the edges.
Sprinkle 3 cups of cheese evenly over sauce.
Spray a full-size sheet pan with butter spray.
Slice dough into 1" segments and place on sheet pan.
Bake at 325F for 10 to 15 minutes, or until done.
After taking rolls out of the oven, sprinkle tops with 3 cups of cheese mixture.
Submitted by Marsha Carlson, Lunchroom Manager, Waynesville Elementary School, Waynesville, GA
Yeast Rolls
Yield: 420
1 qt., 3 cups yeast, active dry
2 qts., 2 1 /2 cups granulated sugar
3 1 /2 gals. warm water
1 qt. 3 cups shortening, melted
2 qts., 2 1 /2 cups nonfat, dry milk
1 3 /4 cups salt
7 gals. all purpose, enriched white flour
Combine yeast, sugar, water and melted shortening in mixer; let stand for 5 minutes.
Sift together milk, salt, flour and add slowly to mixer.
FOR ROLLS: Weigh out 6 1 /2 lbs. of dough, put in 6x9" roll pans on a sprayed sheet pans.
Bake at 350°F for 13 minutes, turn pan and bake an additional 5 minutes.
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