CHEESIN’ PIZZA

CHEESIN' PIZZA

Nutrition Facts

Serving Size
1 SERVING (2 TOPPED BREAD HALVES)
Amount Per Serving
Calories 285
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 6.5g
33%
Cholesterol 36mg
12%
Sodium 785mg
33%
Total Carbohydrate 29.5g
10%
Dietary Fiber 5.7g
23%
Protein 18.8g
38%
Vitamin A 7%
Vitamin C 22%
Calcium 54%
Iron 16%

Child Nutritional Content

  • MMA: 2.0oz
  • Grain: 1.0oz
  • TotalVegetable: 0.5c
  • DarkGreen: 0.0c
  • RedOrange: 0.5c
  • Legumes: 0.0c
  • Starchy: 0.0c
  • Other: 0.0c
  • Additional: 0.0c
  • Fruit: 0.0c
  • Milk: 0.0c
Total Time

Not Available

Serving & Size

1 SERVING (2 TOPPED BREAD HALVES)

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Made with mozzarella and tomato sauce on warm 100% Whole Grain Goldfish bread, this pizza smiles back with a black olive eye and green pepper smile.

Recipe Yields:

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Ingredients Weight Measure
Pepperidge Farm® Goldfish® Bread- Whole Wheat
24  servings
Prego® Traditional Pasta Sauce
1 1/2  qt.
part skim mozzarella cheese 3 lb.
black olives 4 oz.
green pepper 4.5 oz.
Instructions
To offer on your menu as pre-assembled items for easy pick up on a serving line (refer to recipe photo):

1. Split each portion of Goldfish Bread in half, and place split halves on a parchment-lined sheet pan cut side up.
2. Using a 1 oz ladle, measure and spread 2 Tbsp of Prego Italian Pasta Sauce onto each half of bread.
3. Use a #16 scoop to portion 1 oz (1/4 cup) mozzarella cheese on top of each bread half. Distribute cheese evenly over the surface of the bread using the back of the scoop.
4. Add 1 olive slice to make a fish eye, and 1 green pepper strip to make a mouth on each topped bread half.
5. Bake in a pre-heated 350 degree F oven for approximately 15 minutes or until the cheese has melted.
6. Serve Immediately, or hold for hot service at 140 degrees F until served.

To offer as a cold menu item students can assemble themselves:

1. Use a #16 scoop to portion 1/4 cup of Prego Sauce into 2 fl oz serving cups. Put lids on cups.
2. Use a #8 scoop to portion 1/2 cup (2 oz) of shredded cheese into 4 fl oz serving cups. Put lids on cups.
3. Put 2 sliced olive halves and 2 green pepper strips in 2 fl oz serving cups. Put lids on cups.
4. Put 1 portion of Goldfish Bread, 1 filled sauce cup, and 1 cup with vegetables in each serving container.
5. CCP: Serve immediately, or hold for cold service at 41 degrees F or lower until served.
6. Post a picture of an assembled menu item OR display a sample assembled Cheesin’ Pizza on your serving line to inspire students to create their own.

Recipe Tip

  1. One serving proves 1 oz equiv grains, 2 oz meat/meat alternate, 1/2 cup total vegetables (1/2 cup red/orange)
  2. 3/4 cup (about 4 oz) of black olives, sliced in half, provides enough olive slices to make 24 portions of this recipe.
  3. 1-1/2 cups (about 4-1/2 oz) of sliced green pepper provides enough olive slices to make 24 portions of this recipe.
  4. For a complete reimbursable school lunch for grades K-5, offer this menu item with an additional 1/4 cup vegetables, 1/2 cup fruit, and 8oz of milk.
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