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DIRECTIONS
SERVINGS: 50
1. Thaw turkey medallions under refrigeration 2 days prior to preparation. 2. Wash and dry basil leaves. Hold under refrigeration. 3. Slice onions and peppers. Hold under refrigeration. 4. Preheat convection oven to 375°F. 5. Place onions and peppers on lined sheet pans and bake for 5-7 minutes, until vegetables are al dente. 6. Remove turkey medallions from refrigeration and place in mixing bowl. Add pizza sauce and gently toss until turkey medallions are evenly coated. 7. Lay whole grain-rich tortilla flat on clean work surface. 8. Evenly distribute sauced turkey medallions over one half of the tortilla, placing in a single layer for even heating. 9. Sprinkle 1 oz of shredded mozzarella cheese, 1/4 cup of peppers & onions, 4 basil leaves, and 1 tsp of Italian seasoning evenly over sauced turkey. Fold tortilla in half to enclose filling. 10. Lightly spray the outside of each quesadilla with butter-flavored pan spray. 11. Place assembled quesadillas on lined sheet pans in a single layer, leaving spacebetween each for even cooking. 12. Bake in convection oven at 375°F for 6–8 minutes, or until tortilla is lightlybrowned and cheese is fully melted. If needed, carefully flip quesadillas halfway through cooking to ensure even browning. 13. Remove quesadillas from oven and transfer to steam table pan or warmer for service. 14. Serve: 1 Turkey Pizza Quesadilla with 1 oz marinara cup for dipping.
INGREDIENTS
9 lbs., 6 oz. Butterball Turkey Tenderloin Medallions 50 Flour and Corn Don Pancho Tortillas 2 lbs., 5½ oz. Red Gold Marinara Sauce 3 lbs., 2 oz. Shredded Mozzarella Cheese 1 C., 2 tsp Italian Seasoning Spices 50 Marinara Sauce Dunk Dups 200 leaves Fresh Basil Butter Flavor Buttermist Pan Spray 1 Qt., 1 Pt., ¼ C. chopped raw sweet green peppers 1 Qt., 1 Pt., ¼ C. chopped raw onion NOTES Recipe provides 2.5 oz M/MA; 2 oz Whole Grain-Rich; .25 C. Red/Orange; .25 C. Other Vegetables Allergens: Milk, Wheat
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