Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :
1. COMBINE CHEESE, TOMATO PASTE, SALAD OIL, OLIVES, ONIONS AND PEPPERS. BLEND WELL.

2. SPREAD ABOUT 3 TBSP (1-NO. 30 SCOOP) MIXTURE ON EACH SLICE OF BREAD.

3. PLACE ON UNGREASED PANS. BAKE 10 MINUTES OR UNTIL CHEESE IS MELTED. :
** ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, PIZZA BLEND CHEESE MAY BE FIRMLY PACKED; BREAK APART BEFORE USE.

NOTE: 2. IN STEP 1, 4 LB CHEESE, MOZZARELLA, SHREDDED MAY BE USED.

NOTE: 3. IN STEP 1, 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE:

4. IN STEP 1, 10 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 8 OZ CHOPPED GREEN ONIONS.

NOTE:

5. IN STEP 1, 8 OZ (1 1/2 CUPS) DRY ONIONS, CHOPPED (9 OZ A.P.) MAY BE USED FOR CHOPPED GREEN ONIONS.

NOTE:

6. IN STEP 1, 15 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED, SWEET PEPPERS.

NOTE:

7. IN STEP 2, 50 SANDWICH OR FRANKFURTERS BUNS OR ENGLISH MUFFINS, CUT IN HALF, MAY BE USED FOR FRENCH BREAD.

NOTE:

8. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 5 MINUTES ON LOW FAN, OPEN VENT.

SERVING SIZE: 1 SLICE, (

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.