DIRECTIONS

1. Assemble each crust as follows: On a clean surface, lay flat one sheet of dough. Spread 3/4 cup of pizza sauce using a 6oz spoodle evenly over dough, leaving a 2” border around the edges.
2. Over the pizza sauce, layer 10 slices of turkey pepperoni, 10 slices of turkey ham, and 10 slices of turkey salami. Top with 10 ounces of shredded mozzarella cheese and sprinkle with 1 tsp italian seasoning. With the long end facing you, roll the dough tightly over itself into a long, cinnamon roll style log, folding the ends in as you go. Place the log seam-side down on a large baking sheet. Cover with parchment paper and let rise at room temperature for ~30 minutes or until dough has doubled in size. Using a sharp knife, make 10 evenly spaced 1/2-inch-deep slits, 1-1/2 inches long, on top of the stromboli. Place in oven with low fan until internal temperature reaches 165° F and outside of dough is golden brown, ~40 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. Let cool for 15 minutes before slicing each roll into 10 equal portions along the pre-cut slits.
3. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. Offer each student 1 slice of stromboli. Note: If desired, serve with dipping sides such as marinara or pizza sauce. *Disclaimer: Portions per crust may vary based on product used. 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.