|ROLL,FRENCH||8-3/8 lbs||100 each|
|BEEF,MEATBALLS,CANNED||18-2/3 lbs||2 gal 1-1/3 qts|
|SAUCE,PIZZA,CANNED||38-1/2 lbs||4 gal|
1 Slice rolls in half lengthwise with bottom half thicker than top.
2 Heat meatballs and sauce thoroughly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Place 3 meatballs on
bottom half of each roll.
3 Serve hot. CCP: Hold for service at 140 F. or higher.
|481 cal||38 g||23 g||26 g||66 mg||915 mg||142 mg|