Turkey Cheesesteak

Portion Size:

DIRECTIONS

Prepare Turkey Thigh Preheat oven 350°F. Open bag and empty turkey contents into half size hotel pan. Please turkey in oven and heat uncovered for 25 to 30 minutes. Remove product from oven and break meat apart with tongs, fork, or spatula, etc. Caution! Product is hot. Use oven mitts when handling product to avoid injury. Add Dash seasoning to turkey, combine until turkey coated. Return to oven.
Continue to bake turkey for another 20 to 25 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until assembly step. Ensure that hot food is held at a temperature above 140°F.
Prepare Vegetables Remove produce from freezer using oldest pack date first. Place onions and peppers on clean, non-stick sheet pan. Preheat oven to 375°F. Place vegetables in oven and bake for 8-10 minutes. CCP: Heat to 135° F or higher for at least 15 seconds Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. Remove hoagie buns from dry storage and cheese from cooler using oldest pack date first.
Preheat oven to 350°F. On a clean cutting board, slice hoagie rolls in half lengthwise to open bun. Open bun and place two halves next to each other. Slice cheese slices in half. Assemble sandwich: Place 3.22 ounces (by weight) of seasoned turkey meat on bottom bun Add 1/2 cup of onions and peppers on top of turkey Add two (2) cheese halves (1 full slice) in an even layer on top of turkey Close sandwich with top of bun Place sandwiches on lined, clean sheet pans. Spray top of sandwich with non-stick cooking spray. Place in oven and bake for 8-10 minutes.
CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. 28. Offer each student one (1) turkey cheesesteak sandwich.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.

INGREDIENT M/MA, Turkey, Thigh, Shredded, with Broth, Jennie-O 133615, 2/7.5#
50 SERVINGS MEASURE: WEIGHT: 10 lbs, 1 oz	100 SERVINGS MEASURE: WEIGHT: 20 lbs, 2 oz

INGREDIENT Whole Grain, White, Hoagie Roll, 2.5oz, Fresh
50 SERVINGS MEASURE: WEIGHT: 50 Rolls	100 SERVINGS MEASURE: WEIGHT: 100 Rolls

INGREDIENT M/MA, Cheese, Provolone, Sliced
50 SERVINGS MEASURE: WEIGHT: 50 Slices	100 SERVINGS MEASURE: WEIGHT: 100 slices

INGREDIENT Cooking Spray, Non-Stick
50 SERVINGS MEASURE: WEIGHT: 25 Sprays	100 SERVINGS MEASURE: WEIGHT: 50 Sprays

INGREDIENT Vegetable, Other, Pepper/Onion Blend, Frozen
50 SERVINGS MEASURE: WEIGHT: 7 lbs., 1.66 oz	100 SERVINGS MEASURE: WEIGHT: 14 lb. 3 1/4 oz

INGREDIENT Seasoning, Dash, Seasoning Blend, Salt-free, Dry
50 SERVINGS MEASURE: WEIGHT: .5 c., 1 tsp	100 SERVINGS MEASURE: WEIGHT: c., 2 tsp

NUTRIENTS PER SERVING
Calories	401.428 cal
Fat	12.557 g
Saturated Fat	5.014 g
Trans Fat	0 g
Cholesterol	70.786 mg
Sodium	793.427 mg
Carbohydrates	44.014 g
Dietary Fiber	4 g
Protein	29.2 g

2.75 oz of Meat/Meat Alternative 2.5 oz (eq) of Whole Grain Rich .5 Cups of other Vegetable

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Turkey Cheesesteak

Portion Size:

DIRECTIONS

Prepare Turkey Thigh Preheat oven 350°F. Open bag and empty turkey contents into half size hotel pan. Please turkey in oven and heat uncovered for 25 to 30 minutes. Remove product from oven and break meat apart with tongs, fork, or spatula, etc. Caution! Product is hot. Use oven mitts when handling product to avoid injury. Add Dash seasoning to turkey, combine until turkey coated. Return to oven.
Continue to bake turkey for another 20 to 25 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until assembly step. Ensure that hot food is held at a temperature above 140°F.
Prepare Vegetables Remove produce from freezer using oldest pack date first. Place onions and peppers on clean, non-stick sheet pan. Preheat oven to 375°F. Place vegetables in oven and bake for 8-10 minutes. CCP: Heat to 135° F or higher for at least 15 seconds Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. Remove hoagie buns from dry storage and cheese from cooler using oldest pack date first.
Preheat oven to 350°F. On a clean cutting board, slice hoagie rolls in half lengthwise to open bun. Open bun and place two halves next to each other. Slice cheese slices in half. Assemble sandwich: Place 3.22 ounces (by weight) of seasoned turkey meat on bottom bun Add 1/2 cup of onions and peppers on top of turkey Add two (2) cheese halves (1 full slice) in an even layer on top of turkey Close sandwich with top of bun Place sandwiches on lined, clean sheet pans. Spray top of sandwich with non-stick cooking spray. Place in oven and bake for 8-10 minutes.
CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. 28. Offer each student one (1) turkey cheesesteak sandwich.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
M/MA, Turkey, Thigh, Shredded, with Broth, Jennie-O 133615, 2/7.5#		10 lbs, 1 oz		20 lbs, 2 oz
Whole Grain, White, Hoagie Roll, 2.5oz, Fresh		50 Rolls		100 Rolls
M/MA, Cheese, Provolone, Sliced		50 Slices		100 slices
Cooking Spray, Non-Stick		25 Sprays		50 Sprays
Vegetable, Other, Pepper/Onion Blend, Frozen		7 lbs., 1.66 oz		14 lb. 3 1/4 oz
Seasoning, Dash, Seasoning Blend, Salt-free, Dry		.5 c., 1 tsp		c., 2 tsp

NUTRIENTS PER SERVING
Calories	401.428 cal	Fat	12.557 g	Saturated Fat	5.014 g
Trans Fat	0 g	Cholesterol	70.786 mg	Sodium	793.427 mg
Carbohydrates	44.014 g	Dietary Fiber	4 g	Protein	29.2 g

2.75 oz of Meat/Meat Alternative 2.5 oz (eq) of Whole Grain Rich .5 Cups of other Vegetable

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Turkey Cheesesteak

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Turkey Cheesesteak

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS