DIRECTIONS

1. 2-4 hours Prior to Service Remove frozen dough rolls from freezer using oldest pack date first. Remove from packaging, place 1 to 2 inches apart on clean, lined sheet pan. Cover with plastic wrap to proof. Allow dough to thaw and proof for 2 to 4 hours at room temperature or in proofer.
2. Remove onions from dry storage and cooler using oldest pack date first. On clean cutting board, trim and dice white onion. Thinly slice green onions. Prepare turkey barbacoa by one of the following methods: **Recommended for this recipe - Sear: Flat Top Grill - Preheat flat top grill to 350°F. Spray grill with nonstick cooking spray. Place desired amount of shredded barbacoa on grill. Heat for 3 to 3 1/2 minutes, flipping occasionally. Remove from grill when product is heated through to 140°F. Bake: Preheat conventional oven to 300°F or convection oven to 325°F. Empty entire contents of the package into a baking pan. Bake uncovered for 30-35 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 30-35 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. Boil: Stock Pot - Fill large stock pot with enough water to cover barbacoa. Bring water to boil. Place barbacoa in original bag in boiling water. Boil for 1 hour 15 minutes to 1 hour 25 minutes and until internal temperature reaches 140°F as measured by a meat thermometer. Remove from water and place product in pan. Remove bag and shred with fingers, tongs, or meat forks.
3. Combi Heat: Combination Oven - Preheat oven to 300°F. Empty entire contents of the package into a baking pan. Bake uncovered for 25-30 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 25-30 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. CCP: Heat to 165°F or higher for at least 15 seconds. Add white onions to meat and juices, heat until onions are translucent. Add brown sugar, broth, and oil. Bring meat to a simmer. Combine cold water and cornstarch in separate cup. Stir into a slurry. Slowly add slurry to barbacoa. Allow to simmer and thicken juices. Remove barbacoa from heat and set aside to cool.
4. Assemble Manapua Preheat oven to 350°F. Line sheet pan(s) with parchment paper. Spray parchment paper with non-stick spray. On clean work surface, lightly dust with flour. Place dough ball on floured surface. Using plam of hand flatten dough into 3" to 4" circle. Repeat until all dough balls are flattened circles. Using a kitchen scale, weigh out 1.75oz portions of meat and onions. Once portion size has been determined by sight for each service, spot check weighing is sufficient. Place one dough circle in non-dominant hand. Place 1.75 oz of meat mixture in center of circle to fill the dough. Using your fingers, gather the sides of the dough around the meat mixture to close the ball. Pinch the edges of the dough until the filling is fully enclosed and ball is sealed. Place seam side down on clean, parchment lined baking sheet. Repeat these steps until all manapua balls are assembled and closed. Place manapua balls in oven. Bake for 18 to 20 minutes or until golden brown. CCP: Heat to 165°F or higher for at least 15 seconds.
5. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. Brush the tops of each ball with 1/2 teaspoon of honey. Serve immediately. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. Offer each student two (2) barbacoa Manapua rolls.