CHEESIN’ PIZZA

Made With:

Product

Pepperidge Farm® Goldfish® Bread- Whole Wheat

Whole Wheat Goldfish Bread is made from 100% whole grains, is a good source of fiber, and is made with no high fructose corn syrup. Its crustless trademark Goldfish shape and soft texture throughout will help transform everyday sandwiches into exciting creations. Available in 1.5 oz. servings, 120 servings per case.USDA Smart Snacks in School Competitive Food Compliant.

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Sauces/Gravies

Prego® Traditional Pasta Sauce

Vine-ripened tomatoes provide the base for the perfect balance of sweet tomato taste and savory Italian seasonings…a true classic!

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Tip

One serving proves 1 oz equiv grains, 2 oz meat/meat alternate, 1/2 cup total vegetables (1/2 cup red/orange)

3/4 cup (about 4 oz) of black olives, sliced in half, provides enough olive slices to make 24 portions of this recipe.

1-1/2 cups (about 4-1/2 oz) of sliced green pepper provides enough olive slices to make 24 portions of this recipe.

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.

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)

Yields

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.

Nutrition Facts

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

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Sauces/Gravies

Pepperidge Farm® Goldfish® Bread- Whole Wheat

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Weight Measure
Pepperidge Farm® Goldfish® Bread- Whole Wheat 24  servings
Made With:

Product

Prego® Traditional Pasta Sauce

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Prego® Traditional Pasta Sauce 1 1/2  qt.
part skim mozzarella cheese, shredded 3 lb.
black olives, pitted, sliced 4 oz.
green pepper, cut into thin strips 5 oz.
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.
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