Cheese Turkish Pide
Warm, cheesy, and straight-up irresistible, this Cheese Turkish Pide is comfort baked to perfection. Made with Rich’s No Proof Mini Whole Grain Sub Dough, each pide is shaped to cradle a generous blend of shredded mozzarella and cheddar. Baked until golden with a melty, stretchy center, then finished with a sprinkle of fresh parsley, it’s simple, satisfying, and perfect served warm as a snack, side, or shareable bite.
Ingredients
| 12 Unit |
No Proof 51% Whole Grain Mini Submarine Dough (#22260)
|
|---|---|
| 3 C | Shredded Mozzarella Cheese |
| 3 C | Shredded Cheddar Cheese |
| Vegetable Oil, As Needed | |
| Chopped Parsley, Fresh, As Needed |
Chef Notes
1 Cheese Turkish Pide provides 2 oz. grain equivalent and 2 MMA.
Directions
1 |
Thaw the Rich’s No Proof Dough in the refrigerator (covered) for 18 to 24 hours. |
|---|---|
2 |
Mix the shredded mozzarella and shredded cheddar cheese together. Refrigerate until ready to use. |
3 |
Shape the thawed dough into 5 ½” L to 3 ½” W bolillo shape, flatting the center to create a pocket. |
4 |
To assemble place 2 oz. (½ cup) of shredded mozzarella/cheddar cheese mixture evenly in the center of each dough. |
5 |
Lightly brush with oil if desired. |
6 |
Bake until crust is brown and internal temperature reaches 165° degrees. Convection Oven: 375 degrees for 8 to 12 minutes. Conventional Oven: 450 degrees for 12 to 15 minutes. Deck Oven: 500 degrees for 10 to 12 minutes. Conveyor Oven: 450 degrees for 4 ½ to 5 minutes. **Oven temperatures may vary. Please adjust times accordingly. |
7 |
Sprinkle with fresh chopped parsley and serve warm. |
12 – 4 ½ oz. Turkish Pide