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I work at a christian based non profit residential program for men, women and couples that is for reentry in to life. I sometimes cook on Saturday to be able to enjoy cooking and to make food that is closer to homemade than the good but more institutional cooking they get. I need a substitution to help lower cost as I am not making a dish for 8 but 80 plus.
My recipe uses the raw dough rolled up that you get from cool bakery section. I cannot spend the money needed to make the dish this big. I am making a meat, tomato and cheese bake in a crust lined cooking dish. I bake the crust golden brown before adding all the ingredients.
My question is what can I use that inexpensive that will give me a crust or crusty feel. All the ingreadents are cooked when added for final heating/cheese melting so it dose not have to stand up during any true cooking.
I have thought of bread pressed down but would love other suggestions. Again, just needing a crusty feel.
Thanks, I have always gotten great ideals here
Kevin, Kev 4 Cooking
the bread would work....I would trim the crusts off....use them to make bread crumbs for a later use....spray the baking pan....press bread....you might brush with melted butter and bake like regular crust..
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It may sound crazy, but go to the bread forum and look at the "school cafeteria pourable pizza crust" recipe. I made it this week (just cut down on the amount of sugar) and I think this could work for the recipe you want to make.
I worked in institutional food service for a number of years, so I understand what you are up against.
My suggestion would be to use original Bisquick or Jiffy baking mix, and follow these instructions for pizza crust (the following comes from the Bisquick recipe and uses a 9x13-inch pan - you would just need to increase the ingredients for the pan sizes you are using. I would think that half sheets or even full sheets would work if you are using a convection oven).
Mix together 2 1/4 cups baking mix, 1/4 cornmeal, and 2/3 cup milk until soft dough forms. Press into pan sprayed with nonstick cooking spray, using additional cornmeal as needed. Pierce crust with fork at 1-inch intervals and bake at 450 for 8 minutes, just unti crust begins to brown. Add toppings and bake 8-10 minutes more until cheese begins to melt.
I'm not sure how thick a crust you were needing, but if the above is too thin, here is the Bisquick recipe for a deep-dish crust:
3 cups original Bisquick mix, 2/3 cup very hot water, 2 tablespoons vegetable oil. Spray 15x10x1 inch pan (or cookie sheet) with cooking spray. Stir crust ingredients together untl dough forms, then beat 20 strokes with spoon. Pat or press dough into bottom and up sides of pan. Add toppings and bake at 425 for 15-20 minutes until crust is brown and cheese is bubbly.
I would think that the above recipe could also be prebaked some, to accommodate your recipe.
Sorry I spotted your question so late, but hope this helps, and anybody else who might have a similar situation.
Taste of Home Field Editor
"It's not cooking if you're not making a mess."
I use this technique a lot when making egg/cheese/meat casseroles. Toast a bunch of bread and then tear into chunks and place in a greased baking dish. You could also bake some biscuit dough into a large sheet and put it in the bottom of the casserole pan or even bake it in the casserole pan depending on how you want it. Hope I helped!
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