Cook Time: 20 Min.

Serving Size: 1 slice Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

Nutritional Content

Allergens: AllergenMilk, Mustard, AllergenEggs, Mushroom, AllergenWheat, Garlic, Broccoli

Calories: 330 Kcal

Carbohydrates: 43 g

Protein: 18 g

Total Fat: 10 g

Calcium: 350 mg

Sodium: 770 mg

Ingredients

10 Servings

• 1.25 each Pastry Dough, Sheet 12x16

• 10 Oz Broccoli, Florets Frz

• 10 Oz Mushrooms, Pieces Cnd

• 10 Oz Cheese, Mozzarella Shredded

• 10 Oz Cheese, Ricotta

• 3 Tbsp 2 tsp Egg, Liquid

• 1 1/4 tsp Garlic, Whole Fresh

• 2 Tbsp 1 tsp Mustard, Dijon

25 Servings

• 3.13 each Pastry Dough, Sheet 12x16

• 1 lb 9 Oz Broccoli, Florets Frz

• 1 lb 9 Oz Mushrooms, Pieces Cnd

• 1 lb 9 Oz Cheese, Mozzarella Shredded

• 1 lb 9 Oz Cheese, Ricotta

• 1/2 Cup Egg, Liquid

• 1 Tbsp Garlic, Whole Fresh

• 1/3 Cup Mustard, Dijon

50 Servings

• 6.25 each Pastry Dough, Sheet 12x16

• 3 lb 2 Oz Broccoli, Florets Frz

• 3 lb 2 Oz Mushrooms, Pieces Cnd

• 3 lb 2 Oz Cheese, Mozzarella Shredded

• 3 lb 2 Oz Cheese, Ricotta

• 1 1/8 Cup Egg, Liquid

• 2 Tbsp Garlic, Whole Fresh

• 3/4 Cup Mustard, Dijon

100 Servings

• 12.5 each Pastry Dough, Sheet 12x16

• 6 lb 4 Oz Broccoli, Florets Frz

• 6 lb 4 Oz Mushrooms, Pieces Cnd

• 6 lb 4 Oz Cheese, Mozzarella Shredded

• 6 lb 4 Oz Cheese, Ricotta

• 2 1/4 Cup Egg, Liquid

• 1/4 Cup Garlic, Whole Fresh

• 1 1/2 Cup Mustard, Dijon

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Steam or boil broccoli to partially done, drain well.

3. Mix the ricotta, egg, garlic & mustard until well blended.

4. For each sheet of dough spread 1 1/4 cups of ricotta mixture down the middle of the sheet. Top with 1/2 cup each of broccoli, mushrooms & mozzarella. Fold 1/3 of the dough over the filling. Repeat another layer on top with 1 1/4 cups of ricotta mixture, 1/2 cup each of broccoli, mushrooms & mozzarella. Fold the remaining 1/3 of the dough over the filling. Pinch the seam to seal and cut a 1 inch slit on top to let steam escape. Bake at 375F/190C for 20 minutes or until browned.

5. Portion each Stromboli by cutting into 8 pieces.

6. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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