Not Applicable
Not Applicable
The following is ‘A statement of the field of art to which the invention pertains’:
1. U.S. Class 426 Field of Search: 426/283; 426/502; 426/516; 426/517; 426/520; 426/523
2. U.S. Class 426 Field of Search: 426/94; 426/274; 426/275; 426/283
3. U.S. Class 99 Field of Search: 99/450.6; 99/450.1; 99/450.7
4. U.S. Class 426 Field of Search: 426/94; 426/128; 426/144; 426/283; 426/76
Cole and Hairsine (November, 2002) describe the depositing of cheese on the periphery of pizza crust providing a cheese stuffed rim.
Sanguinetti et al. (April, 2000) describe a lower uncooked crust dough combined with an upper baked crust with edible filling material between the lower and upper layers.
Sanguinetti et al. (February 1999) describe a lower uncooked crust dough combined with a upper baked crust with edible filling material between the lower and upper layers.
Kostival, et al. (September, 2004) describe a ready to bake dough product with a shaped liquid, creamy, or pasty filling.
The prior art does not describe a meat or vegetable filled pizza dough edge or pizza crust edge. The present invention attempts to provide such meat or vegetable filled pizza dough edge or pizza crust edge.
It is the objective of the invention to provide meat, vegetables, or sauce filled pizza dough edge or pizza crust edge. The claimed invention is usable with freshly made pizza or frozen and cooked later pizza, can be made separately from the pizza center and may be added to the pizza center, and the pizza dough edge, meat, vegetables, or sauce may be made before, with, or after the pizza center.
The present invention will be fully understood by reference to the following brief description thereof when read in conjunction with the attached drawings, and wherein:
Present methods of pizza crust stuffing or filling generally include cheese-stuffed pizza crust. The present invention provides method of making raw, one quarter, one half, three quarters, or fully cooked meat, vegetables, or sauce filled pizza dough edge or crust edge.
The Figures depict the appearance of, and the manner in which the device is made.
1. Cole, Frank, and Hairsine, Alan, Nov. 12 2002. “Cheese depositing method” (U.S. Pat. No. 6,479,087) 2. Sanguinetti, Paul, Nelson, Rick L., Dungan, David M., and Hayward, Richard L., Apr. 11, 2000. “Method for making a stuffed pizza crust” (U.S. Pat. No. 6,048,556) 3. Sanguinetti, Paul, Nelson, Rick L., Dungan, David M., and Hayward, Richard L., Feb. 2, 1999. “Apparatus for making a stuffed pizza crust” (U.S. Pat. No. 5,865,107) 4. Kostival, K., Ross, Robert, and Yoakum, J. T., Sep. 14, 2004. “Ready to bake dough with shaped, coextruded filling and method of making same” (U.S. Pat. No. 6,790,467)
Number | Date | Country | |
---|---|---|---|
63195557 | Jun 2021 | US |