Dutch Crunch Roll

Also known as the “Tiger Roll” because of its distinct markings. Ciabatta-like roll topped with a sweet paste before baking that provides a crusty, tasty exterior and a soft interior. The subtly sweet flavor perfectly intertwines with delectable dishes while being able to accent savory sandwich fillings or spreads.

Reorder No. 219090

Case Pack: 48 ct.

PARTIALLY BAKED

Baking Instructions

Frozen:  7-10

Bake Temp:  400°

Preparation Instructions:

Bake from frozen on baking pan with paper liner.

Quick Tip

Slice and serve with a variety of meats, cheeses and sauces for a delicious, texture rich sandwich option.

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Delicious Recipes

Meatloaf Muenster

Yield: Serves 24
Tomato Mayonnaise Recipe
Reorder #DescriptionAmount
219090Sienna Bakery Dutch Crunch Roll24 each
673463Meatloaf, precooked9 lbs.
107891Pan & Grill Oil1.5 cups
757071Fajita Onions2 1/4 lbs.
605850Muenster Cheese, sliced48 each
242489Lettuce, shredded12 oz.
RecipeTomato Mayonnaise24 oz.
131920Real Mayonnaise32 oz.
100196California Tomato Paste16 oz.
424307Kosher Salt1 Tbsp.
225061Black Pepper, restaurant grind1 Tbsp.

Preparation Instructions

Wash hands. Slice the meatloaf into 2 ounce portions. Transfer to a covered storage container between parchment paper layers and refrigerate until needed, up to 2 days.

To Prepare Ala Carte Portion:

Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Place 1 tbsp of oil on a heated flat griddle or grill. Place the meatloaf and onions on the grill. Brown meatloaf on both sides. Cook onions until browned and tender. Season to taste with salt and pepper. Place the meatloaf on the bottom half of the bread. Place 2 slices of cheese on top of the meatloaf. Place under a heated salamander or broiler to melt the cheese. Place on a warmed serving plate. Place 1 oz. of onions and 1/2 oz. of lettuce on top of the cheese. Spread 1 oz. of tomato mayonnaise on the inside of the top piece of bread. Place the bread top on the sandwich.

Tomato Mayonnaise – Preparation Instructions

Place the mayonnaise, tomato paste, salt and pepper in a stainless steel mixing bowl. Mix thoroughly. Transfer to a covered storage container and refrigerate until needed, up to 5 days.

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Steak Pizzaiola

Yield: Serves 1
Reorder #DescriptionAmount
785400Sirloin Tri-Tip, 5 oz.32 each
100269California Tomato Sauce72 oz.
513881Granulated Garlic1 Tbsp.
138300Granulated Onion1 Tbsp.
424307Kosher Salt1 Tbsp.
225061Black Pepper, Restaurant Grind2 tsp.
442151Green Pepper Strips24 oz.
591122Onion, sliced24 oz.
198161Carrots, matchstick shredded24 each
781592Celery Sticks24 each
726567Mozzarella Cheese, sliced48 each
219090Sienna Bakery Dutch Crunch Roll24 each

Preparation Instructions

Wash hands. Slice each steak in half lengthwise. Grill on both sides on a heated char grill or broiler. Place in roasting pans. Ladle the sauce over the top of the steaks. Sprinkle the vegetables over the top of the sauce. Mix the vegetables with the sauce. Cover tightly and place in a heated 325F oven for 90 minutes, or until tender. Remove from oven and allow to cool. Slice the steak halves on a bias 1/4″ thick. Cover with the sauce. Place in a covered storage container and refrigerate until needed, up to 2 days.

To prepare al la carte portion:

Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Place 2 ounces of sliced steak on an oiled metal baking pan. Ladle 2oz. of sauce over the top of the steak. Place in a heated 350F oven until just heated through. Place 2 pieces of cheese on top of the steaks. Place under a heated salamander or broiler until the cheese is hot and bubbling. Place the Steak on top of the bottom half of the bread. Using a rubber spatula scrape any excess sauce on top of the steak. Place the top piece of bread on top of the sandwich.

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P.B.A. Dutch Crunch

Yield: Serves 24
Ancho Marmalade Recipe
Reorder #DescriptionAmount
879130Granny Smith Apples1 oz.
107891Pan & Grill Oil1 Tbsp.
200778Jumbo Spanish Onions1 oz.
219090Sienna Bakery Dutch Crunch Roll1 Each
183245Smooth Peanut Butter3 oz.
RecipeAncho Marmalade1 Tbsp.
562688Fresh Basil1 1/2 oz.
106968Extra Heavy Duty Mayonnaise16 oz.
224138Orange Marmalade16 oz.
748570Ancho Chili Seasoning4 Tbsp.

Preparation Instructions

Wash hands. Peel, quarter and slice the apple thin on a Japanese mandolin. Place the slices in the water. Place on paper toweling to drain as needed. Add the oil to a heated saute pan. Add onions to the pan. Saute until browned and tender. Season to taste with salt and pepper. Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Spread peanut butter on the bottom half of the bread. Spread ancho marmalade on top of the peanut butter. Spread drained apple slices on top of the marmalade. Place onions on top of the apples. Place 2-3 basil leaves (depending on size) on top of the onions. Place on a warmed serving plate.

Ancho Marmalade – Preparation Instructions

Wash hands. Place the mayonnaise, orange marmalade and ancho seasoning in a stainless steel bowl. Mix thoroughly. Transfer to a covered storage container and refrigerate until needed, up to 6 days.

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