| 2 qts | onion, chopped | 2 L |
| 2-1/2 lbs | pepperoni, sliced | 1.4 kg |
| 2-1/2 lbs | Italian sausage, cooked and crumbled | 1.4 kg |
| 10-1/2 lbs | canned tomatoes, diced, with liquid | 4.75 kg |
| 18-1/2 lbs | U.S. long grain white parboiled rice | 8.4 kg |
| 3 tbsp | garlic, minced | 45 mL |
| 3 tbsp | oregano, ground | 45 mL |
| 6-1/2 qts | chicken broth, no salt | 6.15 L |
Preheat oven to 375 F (190 C). Spray 4 - 12 x 20 x 2-inch (30 x 50 x 5 cm) hotel pans with pan spray. In each pan evenly divide onion, pepperoni, sausage, tomatoes, rice. Stir and cover with foil or lid. Bake for 50 minutes or until liquid is absorbed.
| 6-1/4 cups | pizza sauce | 1.47 L |
| 1-1/2 lbs | mozzarella cheese, shredded | 750 g |
| 1-1/2 lbs | Parmesan cheese, grated | 750 g |
Remove pan from oven and fluff with fork. Divide pizza sauce evenly and spread over each pan. Divide mozzarella and Parmesean cheese evenly and sprinkle over each pan. Bake an additional 5-7 minutes or until cheese melts.
| Per Serving: | |
| Calories: 306 Protein: 13 g Carbs: 354 g Total Fat: 12 g |
Sat Fat: 2 g Cholesterol: 17 mg Sodium: 784 mg Fiber: 2 g |
Yield: 100, Portion: 8 oz