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Bubble Pizza

Ingredients

  • 4 pounds pork sausage crumbles fully cooked
  • 1 1/2 TBL thyme dried
  • 1 1/2 TBL basil dried
  • 1 1/2 TBL oregano dried
  • 3 TBL garlic chopped
  • 2 pounds buttermilk biscuit dough in tubes
  • 2 quarts pizza sauce
  • 2 pounds Cheddar cheese low fat, shredded
  • 2 pounds mozzarella cheese low fat, shredded
  • 12 ounces black olives sliced
  • 2 cups fresh tomatoes chopped
  • 2 cups onion chopped
  • 2 cups green bell peppers chopped

Method

  1.  Sauté pork and spices in a large fry pan or tilting fry pan, distributing the seasoning throughout the crumbles to blend flavors.
  2. Cut each biscuit into four even pieces.
  3. Place pieces randomly in the bottom of a steam table pan coated with non-stick cooking spray.
  4. Sprinkle seasoned sausage crumbles evenly over the biscuits.
  5. Top with pizza sauce, spreading the sauce evenly.
  6. Sprinkle ½ of the cheese evenly over the mixture.
  7. Top with olives.*
  8. Place into a convection oven preheated to 325 degrees Fahrenheit.
  9. Bake approximately 25 minutes.
  10. Remove the pizza from the oven and top with the remaining cheese.
  11. Bake an additional 10 minutes or until the cheese is melted.
  12. Hold at 140 degrees Fahrenheit or higher to serve.
Cooling CCP:
Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40 degrees Fahrenheit within 4 hours.

Reheating CCP:
Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.
 
 
* Or top with additional toppings you know your students prefer such as fresh tomatoes, green and red peppers, green onions, mushrooms, pepperoni, etc.

Servings: 50
Portion Size: 3" x 3" square
Food Exchanges: ½ bread; 2 meat; 1 vegetable

Calories (kcal.)........ 270
Total Fat (g)....... 14
Saturated Fat (g)........ 5
Cholesterol (mg)........ 30
CHO (g).................. 16
Fiber (g)................. 2
Protein (g).......... 15
Sodium (mg)............ 1020
Vitamin A .............  8%
Vitamin C ........... 15%
Calcium .................. 25%
Iron.................  10%