Ingredients

4 Each 12 X 16 In Parbaked Pizza Crust Whole Grain Rich
64 oz Sliced American Or Shredded Cheddar Cheese

Chef Notes

EACH TRIANGLE PROVIDES 2 OZ. EQ. GRAIN & 2 M/MA SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Store product frozen at 0° F to –10° F until ready to use.
2
 Panning Crusts: Spray an 18”x26” sheet pans with butter-flavored pan release oil. Remove desired number of frozen crusts from the case. Place 2 crusts on each full-size sheet pan.
3
 Place the pans of crusts on a rack. Cover with a bun rack cover and place at room temperature to thaw for 30 min.
4
 When crusts are thawed, check to see if they are close together so their edges touch.
5
 Place 64 oz. of sliced American or shredded Cheddar Cheese over the crusts.
6
 Place 2 more thawed crusts on top of the cheese and spray the top of the second layer of crusts with butter-flavored pan release oil.
7
 Bake at 375 F in a convection oven 12 to 15 min. or until top crusts are golden brown and cheese is melted.
8
 Allow pan of sandwiches to set for 5 min. before cutting into 32 triangles for serving.
32 Sandwiches