CA1201921A - Food product and method of preparing same - Google Patents
Food product and method of preparing sameInfo
- Publication number
- CA1201921A CA1201921A CA000435037A CA435037A CA1201921A CA 1201921 A CA1201921 A CA 1201921A CA 000435037 A CA000435037 A CA 000435037A CA 435037 A CA435037 A CA 435037A CA 1201921 A CA1201921 A CA 1201921A
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Abstract
ABSTRACT OF THE DISCLOSUE
A food product and a method of preparing the same in which a rectangularly shaped piece of dough of a predetermined consistency is provided with a paste-like filling on one side thereof. A portion of the rectangularly shaped dough is folded on its short edges over the filling to bring the longer edges thereof into abutment, whereupon a suitable crimping means seals the open edges for maintaining the paste-like filling sandwiched within the dough. The short edges of the folded dough are brought together in a circular end to end relationship to form a toroidal-shaped food product. The food product is heated at a predetermined temperature for a predetermined period of time and is subsequently frozen for storage and delivery to the final consumer. The consumer heats the food product at a pre-determined temperature for a predetermined period of time prior to consumption thereof.
A food product and a method of preparing the same in which a rectangularly shaped piece of dough of a predetermined consistency is provided with a paste-like filling on one side thereof. A portion of the rectangularly shaped dough is folded on its short edges over the filling to bring the longer edges thereof into abutment, whereupon a suitable crimping means seals the open edges for maintaining the paste-like filling sandwiched within the dough. The short edges of the folded dough are brought together in a circular end to end relationship to form a toroidal-shaped food product. The food product is heated at a predetermined temperature for a predetermined period of time and is subsequently frozen for storage and delivery to the final consumer. The consumer heats the food product at a pre-determined temperature for a predetermined period of time prior to consumption thereof.
Description
"3;~ ~
FOOD PRC\DUCT AND METHOD Ol;i' PREPARING S~ME
Backgroul1d of th-e_Inventlo Field of the Inve~tiol1 The present invel1-tion relates to ~ood products and a method of prepari~lg the same, and particularly to a froze pre-cooked pizza product.
Descrlption of the Prior rt In -the past the frozel1 food industry has provided a variety of food products which are very convenien-t in use in -that they are slmply removed from a freezer and placed in an oven and cooked for a predetermined period of time. In the field of frozen pizzas, the product usually consists of a circular or disk-shaped p:iece of douqh in which a variety of ingrediel1ts~
such as mushrooms, tomato sauce, cheese and the like, are placed thereol1. The open-faced pizzas are generally pre-cooked, wrapped in sui-table material and then frozen for shipment to -the ultimate consumer. Such open-faced pizzas, however, have a tendency to lose some of the flavor and taste and are not of the same quality as pizzas which may he ob-tained at restauran-ts and -the like, where such pizzas are prepared and consumed in a relatively short period of time.
One of the basic reasons for the loss of flavor and taste in such open-faced pizzas is tha-t the ingredients are not sealed within the dough prior to its first pre-cooking process.
The previously known open-faced pizzas suffer the further disadvantage that when sliced in conventional pie-shaped slices~ the individual slices of pizza are relatively awkward -to handle due to the limpness of the pizza slices.
Thus, unless properly supported, the previously know11 pizza sllces are prone to droop downward so that the pizza ,~
ingredien-ts fall on-to clothing, the floor, or the li.ke. Need-less -to say, -this problem is particularly prevalent among children.
Cer-tain improvements in the frozen pizza product field have led to food products in which the ingredien-ts are wrapped or sealed in an outer shell and are basically a pas-try. Such pastries are expensive to make ancl-therefore are sold only in the fo.rm o:E small, cylindrically .shaped pieces and are usually used for the purposes oE a snack or hors d'oeuvres. The expense of making such an item prohibits their use in serving a large quan-tity, such as the hereinbefore described open-faced pizzas.
It would, therefore, be desirable to provide a pizza-like product which can be manufactured in a large size, such as to provide a sufficient quantity -to serve a large group of people, yet one that is inexpensive as compared to other food products that are currently on the market, and which does not have the disadvantages of the open-faced pizza in tha-t it lacks flavor and taste.
Summary of the Invention The present invention, which will be subsequen-tly described in greater detail, provides a method of preparing a pizza comprising: shaping a dough of a predetermined consis-tency into a generally rectangular shape, placing tomato sauce and cheese and ingredients selected from the group consisting of pepperoni, ground beef, tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham along the length of one side of the rectangularly shaped dough; folding the rect-angularly shaped dough on its smaller edges over -the ingredients to bring the longer edges of the dough and the folded edges into abutment; crimping the abutting edges oE the dough together to form an elongated rectangularly shaped, filled dough product;
bringing the smaller sealed edges of said elongated dough product into an end -to end relationshi.p and joi.ning the srnaller edges together to form the dough product into a toroidal shape so tha-t the interior of said dough product is completely sealed and so tha-t -the c:rimped longi-tudinal edges of the dough product are positioned around the ou-ter periphery of -the -toroidal shaped dough product; and heating the -toroidal shaped dough produc-t a-t a predetermined tempera-ture for a prede-termined period o-E -time.
The invention also p:rovides a :Eood product comprising:
a dough of a rectangular shape and having a prede-termined con-sistency; -tomato sauce, cheese, and ingredien-ts of a predeter-mined consistency disposed within said dough, said dough being folded over on 1-ts smaller edges so that its longer edges are abutting, means sealing said edges so as to contain said ingre-dients within said folded dough, said folded dough being toroidal shaped with the folded smaller edges in end -to end relationship and attached to one another; and said ingredien-ts comprising a paste-like mix-ture selected from the group consist-ing of pepperoni, ground bee:E, -tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham.
The pizza product can be packaged and frozen for delivery to the final consumer. The consumer heats the pizza food product at a prede-termined temperature for a predetermined period of time prior to consumption thereof~
The paste-like filli.ng of the product is completely sealed within the dough prior to heating thereof, and the product retains its flavor and taste, but is inexpensive to prepare. The pi.zza product is easy to handle when eating, even for a child.
Other advantages and applications of the present invention will become apparent to those skilled in the art when the accompanying description of one example of -the bes-t mode 3~
contempla-ted for practicing the invention is read in conjunc-tion with the accornpanying drawing.
D cription of the Drawing The description makes reference -to the accompanying drawing wherein like reference numerals refer to like par-ts and in which:
FIGUR:E 1 is a perspective view of a rectangularly shaped piece of dough utilized :Eor preparing a :Eood p:roduc-t in accordance wi-th the present invention;
FIGURE 2 is a perspective view oE the dough illustrated in FIGURE 1 in which the ingredien-ts of the food product are 3a 32.~
placed on one side thereof, FIG. 3 is a perspective view :illustra-ting the food product after is has been ~olded and during the crimping and cutting step, FIG. 4 is a perspective view i].lustrating the toroidal shape of the food product prepared in acco.rdance with the present invention;
FIG. 5 is a perspective view of the food produc-t illustrated in FIGu ~ after is has been pre-heated for a predetermined period of time; and FIG. 6 is a perspective view of the final food product prepared in accordance with the present invention after it has been reheated at a predetermined t.emperature for a predetermined period of time and is ready for con-sumption by the user.
Description of the Preferred Embodiment For the purpose of this disclosure, a pizza will be defined as comprising a plece of dough i.n combination with cheese and a tomato sauce.
Now refe.rring to the drawing for a description of the method utilized in preparing the doughnut-shaped pi.zza 10 illustrated in its final form in FIG. 6, the first step in preparing the pizza food produc-t 10 consists in shaping a piece of dough 12 into a generally rectangular shape by rolling it in the usual manner~ The dough should be of such consistency as to permit easy shaping of the same and is preferably formed at a consistency wherein approximately 10 ounces o dough will form a 24" by 5" rectangular piece ha~ing appro~imately 1/8" -thickness. The dough 12 need not be perfectly rectangular and may have rounded ends, such as illustrated at lA in FIG. 1. The dough 12 must also be of such consistency as to permit the same to be folded about its No. 5 short edges 16 $uch -that the longer edge$ 1~ will be brought into abu-tmen-t as will be descri~ed in geater detail herein-af-ter.
The incJrediellts 20- of -the piz~a ~ood product are placed along the cent.r.~al portion of the dough 12, as illus--traled in FIG~ 2. The inyredients, ~hlch are preEerably a pas-te-like mixture of -tomato sauce and cheese as previously described, and may also comprise sa.usage/ mushrooms, OlliOllS
and ham, and any con~ination of -these and may be comprised Of other combinations of :Eood, such as pepperoni, ground beef, tuna fish, greell peppers, anchovies or bacon, and the like. For the size pizza food product illustratedt approx~
imate1y 8 -to 10 ounces- of ingredien-ts s11ould suffice The dough 12 is then folded along its longitudinal length such that the long edc~es 18 are in abutmen-t wi-th each other and the short edges 16 are folded approximately in half, the opposite halves being in abu-tment A suitable crimping and cut-ting device (not shown) presses the abutting edges against each o-ther so as -to -tightly seal the ingredients 20 within the dough 12 while at the same timesevering the excess dough proximate the crimped portions 13 as can best be seen in FIG. 3. This leaves an elongated somewha-t cylindrically shaped tigh-tly sealed ingredient-filled dough roll 24. In the example being described -the roll 24 is approximately 20 inches long and 2 inches wide, and has a weight of ~etween 16 and 18 oullces, and is illustrated in FIG. 3 with the short edges 16 and long edges 18 crimped to one another, as hereinbefore described~
Care must ~e taken ~hen foldillg the dough to bring thç long edges- 18 together so that cracks are not formed in the dough, par-ticularly where the fold 22 is made, so as to il~Sure that the illgredielits will not leak therefrom during ~, S
~5 the hea-tlng process to be described here:inafter.
The dough roll 2~ ls then bent or formed in the direction of the arrows in FIG. 3 to bring -the ends into an end to end relationship so as to forrn a toroidal or doughnut-shaped roll 26 as illustrated in FIG. 4. The dough roll 24 is preferably folded in a circular ~ashion such -that the crimped ed~es are on the outer periphery of -the doughnut~
shaped roll 26. The meeting ends of ~.he roll 24 are then firmly joined to each other by means of any suitable crimping device or by pressing the dough together to insure -that the pizza maintains its toroidal or doughnut-shape when heated, as hereinafter descrlbedO It should be noted that the roll 24 may have been shaped into the doughnut~shape in a manner opposite as hereinbefore described such that the crimped edges would have been on the inner periphery of the doughnut shaped roll 26. ~Iowever, it is pre~erable to have the crimped edges along the outer periphery as this will insure that the fold 22 will not rupture. I~ the outer crimped edges do rupture upon formation of the doughnut-shape, the same may be readily repaired by means of the crimping de~ice or by pressing the dough together with the fingers at the point o rupture. Such repair is not as easily accomplished on the fold 22.
The toroidal-shaped piæza roll 26 illustrated in FIG. 4, is then placed in a pre~heated oven at approximately 500 degrees and cooked for approximately 5 minutes. Cooking should be just .long enough to insure the integrity of the pizza so that the same will not crumble or be deformed during shipping to the consumer. The pre-cooked toroidal-shaped pizza roll 26 is illustrated in FIG. 5. The pizza is then wrapped in suitable packaging material, and frozen so that the same may be shipped and stored for considerable length of time prior to consumption by the ultimate consumer.
~¢~
When it .is desired to consume the pizæa, i-t is -then unwrapped from its packagi.ng material and placed in a pre-hea-ted oven at approximately sno degrees and cooked for approximately 15 minutes. However, the time of cooking wi~l depend upon the personal -tas~.es of the user as to how he preEers the crust to be cooked. The cooked pizza product should be permitted to cool Eor approximate].y 5 minutes as the ingredients sealed inside are substantially w~rm and immediate eating of the cooked p:izza results in an uncomfor-table burning sensation to the user~
It should be understood that if im~ediate consumption of the pizza is desired after the same has been formed in the toroidal shape, the initial pre-cooking and freezing steps are eliminated and the pizza is cooked for approximately 15-20 minutes at 500 deyrees until the desired crust is obtained.
It is apparent that a novel food product has been described. Although a particular size pizza has been disclosed it is apparent that pizzas of the present disclosure can be fashioned in any desired size from small individual size pizzas to large pizzas suitable for feeding a number of persons. The shape makes the pizzas easy to handle and to eat due to the compact construction of the pizza, and since all of the paste ingredients are on the inside, the pizza can be consumed without utensils such as a fork. Moreover, since the ingredients are contained within the interior of the dough, the ingredients cannot "fall off" a piece of pizza onto clothing or the like as has been previously known. Also, because the ingredients are sealed inside, the pizza can be stored for long periods of time without loss of flavor.
Having thus described the invention~ what is claimed is as follows:
FOOD PRC\DUCT AND METHOD Ol;i' PREPARING S~ME
Backgroul1d of th-e_Inventlo Field of the Inve~tiol1 The present invel1-tion relates to ~ood products and a method of prepari~lg the same, and particularly to a froze pre-cooked pizza product.
Descrlption of the Prior rt In -the past the frozel1 food industry has provided a variety of food products which are very convenien-t in use in -that they are slmply removed from a freezer and placed in an oven and cooked for a predetermined period of time. In the field of frozen pizzas, the product usually consists of a circular or disk-shaped p:iece of douqh in which a variety of ingrediel1ts~
such as mushrooms, tomato sauce, cheese and the like, are placed thereol1. The open-faced pizzas are generally pre-cooked, wrapped in sui-table material and then frozen for shipment to -the ultimate consumer. Such open-faced pizzas, however, have a tendency to lose some of the flavor and taste and are not of the same quality as pizzas which may he ob-tained at restauran-ts and -the like, where such pizzas are prepared and consumed in a relatively short period of time.
One of the basic reasons for the loss of flavor and taste in such open-faced pizzas is tha-t the ingredients are not sealed within the dough prior to its first pre-cooking process.
The previously known open-faced pizzas suffer the further disadvantage that when sliced in conventional pie-shaped slices~ the individual slices of pizza are relatively awkward -to handle due to the limpness of the pizza slices.
Thus, unless properly supported, the previously know11 pizza sllces are prone to droop downward so that the pizza ,~
ingredien-ts fall on-to clothing, the floor, or the li.ke. Need-less -to say, -this problem is particularly prevalent among children.
Cer-tain improvements in the frozen pizza product field have led to food products in which the ingredien-ts are wrapped or sealed in an outer shell and are basically a pas-try. Such pastries are expensive to make ancl-therefore are sold only in the fo.rm o:E small, cylindrically .shaped pieces and are usually used for the purposes oE a snack or hors d'oeuvres. The expense of making such an item prohibits their use in serving a large quan-tity, such as the hereinbefore described open-faced pizzas.
It would, therefore, be desirable to provide a pizza-like product which can be manufactured in a large size, such as to provide a sufficient quantity -to serve a large group of people, yet one that is inexpensive as compared to other food products that are currently on the market, and which does not have the disadvantages of the open-faced pizza in tha-t it lacks flavor and taste.
Summary of the Invention The present invention, which will be subsequen-tly described in greater detail, provides a method of preparing a pizza comprising: shaping a dough of a predetermined consis-tency into a generally rectangular shape, placing tomato sauce and cheese and ingredients selected from the group consisting of pepperoni, ground beef, tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham along the length of one side of the rectangularly shaped dough; folding the rect-angularly shaped dough on its smaller edges over -the ingredients to bring the longer edges of the dough and the folded edges into abutment; crimping the abutting edges oE the dough together to form an elongated rectangularly shaped, filled dough product;
bringing the smaller sealed edges of said elongated dough product into an end -to end relationshi.p and joi.ning the srnaller edges together to form the dough product into a toroidal shape so tha-t the interior of said dough product is completely sealed and so tha-t -the c:rimped longi-tudinal edges of the dough product are positioned around the ou-ter periphery of -the -toroidal shaped dough product; and heating the -toroidal shaped dough produc-t a-t a predetermined tempera-ture for a prede-termined period o-E -time.
The invention also p:rovides a :Eood product comprising:
a dough of a rectangular shape and having a prede-termined con-sistency; -tomato sauce, cheese, and ingredien-ts of a predeter-mined consistency disposed within said dough, said dough being folded over on 1-ts smaller edges so that its longer edges are abutting, means sealing said edges so as to contain said ingre-dients within said folded dough, said folded dough being toroidal shaped with the folded smaller edges in end -to end relationship and attached to one another; and said ingredien-ts comprising a paste-like mix-ture selected from the group consist-ing of pepperoni, ground bee:E, -tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham.
The pizza product can be packaged and frozen for delivery to the final consumer. The consumer heats the pizza food product at a prede-termined temperature for a predetermined period of time prior to consumption thereof~
The paste-like filli.ng of the product is completely sealed within the dough prior to heating thereof, and the product retains its flavor and taste, but is inexpensive to prepare. The pi.zza product is easy to handle when eating, even for a child.
Other advantages and applications of the present invention will become apparent to those skilled in the art when the accompanying description of one example of -the bes-t mode 3~
contempla-ted for practicing the invention is read in conjunc-tion with the accornpanying drawing.
D cription of the Drawing The description makes reference -to the accompanying drawing wherein like reference numerals refer to like par-ts and in which:
FIGUR:E 1 is a perspective view of a rectangularly shaped piece of dough utilized :Eor preparing a :Eood p:roduc-t in accordance wi-th the present invention;
FIGURE 2 is a perspective view oE the dough illustrated in FIGURE 1 in which the ingredien-ts of the food product are 3a 32.~
placed on one side thereof, FIG. 3 is a perspective view :illustra-ting the food product after is has been ~olded and during the crimping and cutting step, FIG. 4 is a perspective view i].lustrating the toroidal shape of the food product prepared in acco.rdance with the present invention;
FIG. 5 is a perspective view of the food produc-t illustrated in FIGu ~ after is has been pre-heated for a predetermined period of time; and FIG. 6 is a perspective view of the final food product prepared in accordance with the present invention after it has been reheated at a predetermined t.emperature for a predetermined period of time and is ready for con-sumption by the user.
Description of the Preferred Embodiment For the purpose of this disclosure, a pizza will be defined as comprising a plece of dough i.n combination with cheese and a tomato sauce.
Now refe.rring to the drawing for a description of the method utilized in preparing the doughnut-shaped pi.zza 10 illustrated in its final form in FIG. 6, the first step in preparing the pizza food produc-t 10 consists in shaping a piece of dough 12 into a generally rectangular shape by rolling it in the usual manner~ The dough should be of such consistency as to permit easy shaping of the same and is preferably formed at a consistency wherein approximately 10 ounces o dough will form a 24" by 5" rectangular piece ha~ing appro~imately 1/8" -thickness. The dough 12 need not be perfectly rectangular and may have rounded ends, such as illustrated at lA in FIG. 1. The dough 12 must also be of such consistency as to permit the same to be folded about its No. 5 short edges 16 $uch -that the longer edge$ 1~ will be brought into abu-tmen-t as will be descri~ed in geater detail herein-af-ter.
The incJrediellts 20- of -the piz~a ~ood product are placed along the cent.r.~al portion of the dough 12, as illus--traled in FIG~ 2. The inyredients, ~hlch are preEerably a pas-te-like mixture of -tomato sauce and cheese as previously described, and may also comprise sa.usage/ mushrooms, OlliOllS
and ham, and any con~ination of -these and may be comprised Of other combinations of :Eood, such as pepperoni, ground beef, tuna fish, greell peppers, anchovies or bacon, and the like. For the size pizza food product illustratedt approx~
imate1y 8 -to 10 ounces- of ingredien-ts s11ould suffice The dough 12 is then folded along its longitudinal length such that the long edc~es 18 are in abutmen-t wi-th each other and the short edges 16 are folded approximately in half, the opposite halves being in abu-tment A suitable crimping and cut-ting device (not shown) presses the abutting edges against each o-ther so as -to -tightly seal the ingredients 20 within the dough 12 while at the same timesevering the excess dough proximate the crimped portions 13 as can best be seen in FIG. 3. This leaves an elongated somewha-t cylindrically shaped tigh-tly sealed ingredient-filled dough roll 24. In the example being described -the roll 24 is approximately 20 inches long and 2 inches wide, and has a weight of ~etween 16 and 18 oullces, and is illustrated in FIG. 3 with the short edges 16 and long edges 18 crimped to one another, as hereinbefore described~
Care must ~e taken ~hen foldillg the dough to bring thç long edges- 18 together so that cracks are not formed in the dough, par-ticularly where the fold 22 is made, so as to il~Sure that the illgredielits will not leak therefrom during ~, S
~5 the hea-tlng process to be described here:inafter.
The dough roll 2~ ls then bent or formed in the direction of the arrows in FIG. 3 to bring -the ends into an end to end relationship so as to forrn a toroidal or doughnut-shaped roll 26 as illustrated in FIG. 4. The dough roll 24 is preferably folded in a circular ~ashion such -that the crimped ed~es are on the outer periphery of -the doughnut~
shaped roll 26. The meeting ends of ~.he roll 24 are then firmly joined to each other by means of any suitable crimping device or by pressing the dough together to insure -that the pizza maintains its toroidal or doughnut-shape when heated, as hereinafter descrlbedO It should be noted that the roll 24 may have been shaped into the doughnut~shape in a manner opposite as hereinbefore described such that the crimped edges would have been on the inner periphery of the doughnut shaped roll 26. ~Iowever, it is pre~erable to have the crimped edges along the outer periphery as this will insure that the fold 22 will not rupture. I~ the outer crimped edges do rupture upon formation of the doughnut-shape, the same may be readily repaired by means of the crimping de~ice or by pressing the dough together with the fingers at the point o rupture. Such repair is not as easily accomplished on the fold 22.
The toroidal-shaped piæza roll 26 illustrated in FIG. 4, is then placed in a pre~heated oven at approximately 500 degrees and cooked for approximately 5 minutes. Cooking should be just .long enough to insure the integrity of the pizza so that the same will not crumble or be deformed during shipping to the consumer. The pre-cooked toroidal-shaped pizza roll 26 is illustrated in FIG. 5. The pizza is then wrapped in suitable packaging material, and frozen so that the same may be shipped and stored for considerable length of time prior to consumption by the ultimate consumer.
~¢~
When it .is desired to consume the pizæa, i-t is -then unwrapped from its packagi.ng material and placed in a pre-hea-ted oven at approximately sno degrees and cooked for approximately 15 minutes. However, the time of cooking wi~l depend upon the personal -tas~.es of the user as to how he preEers the crust to be cooked. The cooked pizza product should be permitted to cool Eor approximate].y 5 minutes as the ingredients sealed inside are substantially w~rm and immediate eating of the cooked p:izza results in an uncomfor-table burning sensation to the user~
It should be understood that if im~ediate consumption of the pizza is desired after the same has been formed in the toroidal shape, the initial pre-cooking and freezing steps are eliminated and the pizza is cooked for approximately 15-20 minutes at 500 deyrees until the desired crust is obtained.
It is apparent that a novel food product has been described. Although a particular size pizza has been disclosed it is apparent that pizzas of the present disclosure can be fashioned in any desired size from small individual size pizzas to large pizzas suitable for feeding a number of persons. The shape makes the pizzas easy to handle and to eat due to the compact construction of the pizza, and since all of the paste ingredients are on the inside, the pizza can be consumed without utensils such as a fork. Moreover, since the ingredients are contained within the interior of the dough, the ingredients cannot "fall off" a piece of pizza onto clothing or the like as has been previously known. Also, because the ingredients are sealed inside, the pizza can be stored for long periods of time without loss of flavor.
Having thus described the invention~ what is claimed is as follows:
Claims (4)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of preparing a pizza comprising:
shaping a dough of a predetermi.ned consistency in-to a generally recta.ngular shape, placing tomato sauce and cheese and ingredients selected from the group consisting of pepperoni, ground beef, -tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham along the length of one side of the rectangularly shaped dough;
folding the rectangularly shaped dough on its smaller edges over the ingredients to bring the longer edges of the dough and the folded edges into abutment;
crimping the abutting edges of the dough together to form an elongated rectangularly shaped, filled dough product;
bringing the smaller sealed edges of said elongated dough product into an end to end relationship and joining the smaller edges together to form the dough product into a toroidal shape so that.the interior of said dough product is completely sealed and so that the crimped longitudinal edges of the dough product are positi.oned around the outer periphery of the toroidal shaped dough product; and heating the toroidal shaped dough product at a prede-termined temperature for a predetermined period of time.
shaping a dough of a predetermi.ned consistency in-to a generally recta.ngular shape, placing tomato sauce and cheese and ingredients selected from the group consisting of pepperoni, ground beef, -tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham along the length of one side of the rectangularly shaped dough;
folding the rectangularly shaped dough on its smaller edges over the ingredients to bring the longer edges of the dough and the folded edges into abutment;
crimping the abutting edges of the dough together to form an elongated rectangularly shaped, filled dough product;
bringing the smaller sealed edges of said elongated dough product into an end to end relationship and joining the smaller edges together to form the dough product into a toroidal shape so that.the interior of said dough product is completely sealed and so that the crimped longitudinal edges of the dough product are positi.oned around the outer periphery of the toroidal shaped dough product; and heating the toroidal shaped dough product at a prede-termined temperature for a predetermined period of time.
2. The method of preparing a food product as defined in claim 1, including freezing said food product for a predeter-mined period of time after said heating.
3. The method of preparing a food product as defined in claim 2, including reheating at a predetermined temperature for a predetermined period of time after so freezing.
4. A food product comprising:
a dough of a rectangular shape and having a predeter-mined consistency;
tomato sauce, cheese, and ingredients of a predeter-mined consistency disposed within said dough, said dough being folded over on its smaller edges so that its longer edges are abutting, means sealing said edges so as to contain said ingre-dients within said folded dough, said folded dough being toroidal shaped with the folded smaller edges in end to end relationship and attached to one another; and said ingredients comprising a paste-like mixture selected from the group consisting of pepperoni, ground beef, tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham.
a dough of a rectangular shape and having a predeter-mined consistency;
tomato sauce, cheese, and ingredients of a predeter-mined consistency disposed within said dough, said dough being folded over on its smaller edges so that its longer edges are abutting, means sealing said edges so as to contain said ingre-dients within said folded dough, said folded dough being toroidal shaped with the folded smaller edges in end to end relationship and attached to one another; and said ingredients comprising a paste-like mixture selected from the group consisting of pepperoni, ground beef, tuna fish, green peppers, anchovies, bacon, sausage, mushrooms, onions and ham.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000435037A CA1201921A (en) | 1983-08-22 | 1983-08-22 | Food product and method of preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000435037A CA1201921A (en) | 1983-08-22 | 1983-08-22 | Food product and method of preparing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1201921A true CA1201921A (en) | 1986-03-18 |
Family
ID=4125919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000435037A Expired CA1201921A (en) | 1983-08-22 | 1983-08-22 | Food product and method of preparing same |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1201921A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5190780A (en) * | 1988-06-30 | 1993-03-02 | Amos Fehr | Method for the production of food and novel food product |
| US5756137A (en) * | 1995-12-22 | 1998-05-26 | Little Caesar Enterprise, Inc. | Method for preparing a baked dough food product |
-
1983
- 1983-08-22 CA CA000435037A patent/CA1201921A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5190780A (en) * | 1988-06-30 | 1993-03-02 | Amos Fehr | Method for the production of food and novel food product |
| US5756137A (en) * | 1995-12-22 | 1998-05-26 | Little Caesar Enterprise, Inc. | Method for preparing a baked dough food product |
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