Concord's Favorite Food

Recipes for the Official Mount Diablo Unified School District's Cheese Zombies:

Whole Wheat Dough

Yield: 5 lbs of dough, 20 4-0z. portions

Ingredients:

1/2 cup yeast, Active Dry

1/2 cup fine granulated sugar

4 cups warm water

Step 1. Make sure water is at 105 degrees

Step 2. Combine water, sugar and yeast in a bowl.

Step 3. Dissolve yeast and let sit / bloom for 10 to 15 minutes until bubbles form.

Ingredients:

5 cups white flour

6 cups whole wheat flour

1 Tbsp table salt

1/2 cup olive/canola oil

Step 1. Using a mixing bowl, add both flours, oil and salt to yeast mixture.

Step 2. Mix on low speed until combined, then on #2 speed for 10 to 15 minutes, more if making a larger batch. Let the gluten form.

Step 3. Pour dough onto floured table and form as needed.

Cheese Zombies

Yield: 20 portions

Note: 4 cuts to the pound.

Ingredients:

5 lbs. whole wheat dough (see above)

160 slices American cheese

Step 1. Zombies are formed by placing 2 oz. of cheese (4 slices) in center of 4 oz. of dough and enclosing the cheese within the dough. Make sure to pinch the dough together so the zombie does not leak.

Step 2. Form the dough into a round bread shape.

Step 3. Mist with water, place in proofer for 15 minutes to rise.

Step 4. Bake at 350 degrees for 10 minutes, turn and bake another 5 minutes.

Step 5. Take from oven and brush with butter to glaze zombie.

Cheese and Pepperoni Zombie

Yield: 20 portions

Note: 4 cuts dough to the pound, 2-oz. of cheese, 1-oz. pepperoni, 2-oz. sauce per zombie

Ingredients:

5 lbs. Whole wheat dough

140 slices Sliced Clean Label (or any sliced meltable white cheese)

2 1/2 lbs. mozzarella cheese

40 ounces marinara sauce

20 ounces pepperoni

Step 1. Zombies are formed by placing 2 oz. of cheese (4 slices), 1 oz. pepperoni and 2-oz. sauce in center of 4 oz. of dough and enclosing within the dough. Make sure to pinch the dough together so the zombie does not leak.

Step 2. Form the dough into a round bread shape.

Step 3. Mist with water, place in proofer for 15 minutes to rise.

Step 4. Bake at 350 degrees for 10 minutes, turn and bake another 5 minutes.

Step 5. Take from oven and brush with butter to glaze zombie.

Ham and Cheese Zombie

Yield: 20 portions

Note: 4 cuts dough to the pound, 2-oz. of cheese, 1-oz. ham per zombie

Ingredients:

5 lbs. Whole wheat dough

160 slices American cheese

20 oz. ham

Step 1. Zombies are formed by placing 2 oz. of cheese (4 slices) and 1 oz. ham in center of 4 oz. of dough and enclosing the cheese and ham within the Dough. Make sure to pinch the dough together so the zombie does not leak.

Step 2. Form the dough into a round bread shape.

Step 3. Mist with water, place in proofer for 15 minutes to rise.

Step 4. Bake at 350 degrees for 10 minutes, turn and bake another 5 minutes.

Step 5. Take from oven and brush with butter to glaze zombie.