Menu Ideas
Pepperoni Potato Pizza Bake (K-12)
A delicious potato bake with pepperoni and cheddar cheese.
Yield: About 31, 6.63 oz servingsFEATURED FOOD
INGREDIENTS
-
1 ctnBAF Au Gratin Potato Casserole, Reduced Sodium
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1 gal + 1 qtWater, boiling
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0.333 cup + 5 tspOnions, dehydrated
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1 TbspItalian Seasoning
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1 lb + 15 ozCheddar Cheese, reduced fat, shredded
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10 ozPepperoni Slices, 1/4 oz each
INSTRUCTIONS
- 1. Add 5 quarts boiling water (212°F) for convection oven (4 1/2 quarts for conventional) to a 4" deep full-steamtable pan. Whisk in sauce mix, onions, and Italian Seasoning. Stir until cheese sauce is dissolved.
- 2. Add potato slices. Stir. Evenly top with shredded cheese. Top with 10 1/3 oz (enough to equal 1/4 oz equivalent M/MA each serving) pepperoni slices.
- 3. Bake in a convection oven at 300°F for 45-60 minutes. For conventional oven, bake at 400°F for 45-60 minutes. Serve 3/4 cup/6.63 oz (heaping 6 oz ladle).
NUTRITIONAL INFORMATION
Serving Size 6.63 oz
| Amount Per Serving | ||
|---|---|---|
| Calories 230 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 7.7g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 540mg | 23% | |
| Total Carbohydrate 27g | 9% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 10.7g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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