Food product and method of making same

• US 4,938,975 A
• Filed: 09/06/1988
• Issued: 07/03/1990
• Est. Priority Date: 09/06/1988
• Status: Expired due to Fees

• Current Assignee: Waller, Roland
• Original Assignee: Waller, Roland
• Inventors: Waller, Roland
• Primary Examiner(s): WEINSTEIN, STEVEN L
• Application Number:
  US07/241,035
• Time in Patent Office: 665 Days
• Field of Search: 426/134, 426/91, 426/421, 426/297, 426/92, 426/94, 426/75
• US Class Current: 426/91
• CPC Class Codes: A21D 13/31 filled before baking
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A23P 10/10 Securing foodstuffs on a non-edible supporting member
• CPC Class Codes: A23P 20/20 Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Abstract

A method of preparing a food product, such as a pizza, supported on a handle held by a diner while being eaten. Pizza dough is prepared and then rolled out into sheets of dough which are cut into rectangular-shaped pieces. A handle with a disc is laid within one longitudinal margin of the piece. Two longitudinal margins and one transverse margin are moistened to develop adhesiveness. The central portion of the piece is filled with a food filler abutting the disc. The unmoistened margin is lapped over the food filler to form a generally cylindrical pouch. The transverse moistened margin is lapped over the unmoistened margin to form a seal. The upper longitudinal margin is crimped together to seal the pouch at the top, and the lower longitudinal margin is crimped against the disc and the handle to provide good support of the food product on the handle. Thereafter, the formed food product is heated for a predetermined time to form an edible pizza.

Claims

1. A food product, comprising an elongated cooked dough crust body formed from an edible dough sheet and having an upper end and a lower end, said cooked dough crust body having an inner cavity that enclosed a food filler concentrically disposed in and axially along said elongated crust body, said elongated crust body having an upper crimped crusted end seal to prevent the escape of the upper portion of the food filler with the lower portion of said food filler being seated on a disc transverse to the longitudinal axis, said disc being initially placed a predetermined distance inwardly from an edge of said edible sheet to permit crimping of the edible sheet below said disc, said disc being enclosed in said crust body, a handle fixedly secured to said disc and extending out of said crust body and axially aligned with said elongated crust body, there being substantially no extension of said handle beyond one side of said disc into the food product and said crust body having a lower portion adhesively crimped to both said disc and to a portion of said handle that extends out of said crust body to seal the lower end of the dough body to prevent the escape of said food filler, the cooked dough and its crimped affixation to the handle and disc being sufficient to provide sufficient rigidity and self-support of the product without the need to extend the stick into the product beyond the disc.

2. A food product as claimed in claim 1, wherein said food filler is precooked meats, sausage, cheese, vegetables, or sauce.

3. A food product as claimed in claim 2, wherein said food filler comprises equal proportional amounts by weight of sauce and cheese and meat.

4. A food product as claimed in claim 1, wherein said disc is formed of an edible food material.