- DIRECTIONS
- » Heat oven to 350°F. Mix cheese and bacon bits in bowl, cover and refrigerate until serving.
- » Transfer each pizza dough sheet to a baking pan. Thaw crust 10 minutes, then cut each dough sheet, 3x4.
- » Cook and scramble eggs in small batches in spray-coated pan*** over medium heat until eggs are firm throughout and no visible liquid egg remains. Keep warm.
- » For each serving, portion 1/4 cup egg and 2 tablespoons bacon-cheese mixture onto center of each rectangle. Form dough into a cone shape by pinching 2 diagonally opposite edges together. Continue to pinch and twist dough under to form an edge down half of dough. Leave an opening on one side of dough to form cone.
- » Bake 15 to 20 minutes, until dough is cooked and slightly golden and filling is heated thoroughly. Serve immediately.
*If using frozen or liquid whole egg product.
**Cajun, Mexican, or mesquite seasoning may be added, using up to 1 tablespoon seasoning for each 48 eggs.
***Or follow your operation's standardized procedure for cooking scrambled eggs.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Contribution to School Lunch Program: Each serving provides 2.6 oz. meat/meat alternate and 2 servings breads/grains.
Nutritional Analysis (per serving): Calories-311, Protein-19g, Carbohydrate-26g, Total Fat-14g, Saturated Fat-6g, Cholesterol-236mg, Vitamin A-516 IU, lron-2.3mg, Calcium-161mg, Sodium-985mg, Dietary Fiber-1g.
