DIRECTIONS

1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. 2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Pre-Service (24-72 hours before service): 3. Remove Italian combo product and pizza dough from the freezer using oldest pack date first. Products may be kept in original packaging, set on sheet pan(s), and placed on ready-to-eat shelf. Cover, label, and date all products. Allow to thaw under refrigeration for 24-72 hours. CCP: Thaw frozen TCS foods in a refrigerator that is 41°F or colder. CCP: Follow HACCP cooler storage order guidelines to prevent cross-contamination.
2. Day of Service: 4. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination/cross contact. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe. 5. Preheat oven to 350°F. 6. Clean top of pizza sauce cans before opening. Ensure that can has no dents or defects. Using clean can opener, open can. Discard lid. Caution: Edges are sharp. Use caution when handling. Set cans aside. 7. Line sheet pan(s) with parchment paper.
3. Assemble each crust as follows: 8. On a clean surface, lay flat one sheet of dough. 9. Spread 3/4 cup of pizza sauce using a 6oz spoodle evenly over dough, leaving a 2” border around the edges.
4. Over the pizza sauce, layer 10 slices of turkey pepperoni, 10 slices of turkey ham, and 10 slices of turkey salami. 11. Top with 10 ounces of shredded mozzarella cheese and sprinkle with 1 tsp italian seasoning. 12. 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. 13. Place the log seam-side down on a large baking sheet. 14. Cover with parchment paper and let rise at room temperature for ~30 minutes or until dough has doubled in size. 15. Using a sharp knife, make 10 evenly spaced 1/2-inch-deep slits, 1-1/2 inches long, on top of the stromboli. 16. 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 17. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. 18. Let cool for 15 minutes before slicing each roll into 10 equal portions along the pre-cut slits.
5. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. 19. 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.