Try this Pizza (12 Inch Frz Crusts recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN : 1. PLACE 2 CRUSTS ON EACH GREASED SHEET PAN. 2. POUR 6 OZ (3/4 CUP) SAUCE OVER EACH CRUST. 3. COVER SAUCE WITH CHEESE OVER EACH PIZZA. 4. BAKE ABOUT 20 MINUTES OR UNTIL CRUST IS BROWNED AND CRISP. 5. CUT EACH PIZZA IN 4 WEDGES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 1 1/2 RECIPE PIZZA CRUST (RECIPE NO. L16500 (STEPS 2 THROUGH 5) MAY BE USED. DIVIDE DOUGH INTO 25-7 1/2 OZ PIECES. ROLL INTO 12 INCH DIAMETER CRUSTS. NOTE: 2. IN STEP 2, 1 1/4 RECIPE (1 1/4 GAL) PIZZA SAUCE (RECIPE NO. O-12). NOTE: 3. IN STEP 3, 5 LB (1 1/4-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED FOR ALL CHEESES. Recipe Number: L16600 SERVING SIZE: 1 PIECE From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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