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CrescentTopped Beef Pot Pie, (75)




Source of Recipe


from Marilynn


Recipe Link: http://nll.navsup.navy.mil/recipe/

CrescentTopped Beef Pot Pie, (75)

Prep: 15 min, Cook: 30 min.

28 pounds boneless beef top sirloin steaks,
...cut 3/4 inch thick, cut in 2-3 strips lengthwise
...and then crosswise in 1/2 inch strips
19 pounds frozen potato and vegetable mixture
2 1/3 cups water
3 Tablespoons dried thyme leaves
15 pounds mushroom gravy
9 1/2 pounds refrigerated crescent rolls

Preheat oven to 375°F. Spray an ovenproof skillet with c
ooking spray and heat over medium high heat. Add beef,
in batches if necessary, and stir fry 1 minute. Remove
from skillet and season with pepper to taste.
Combine vegetables, water and thyme in same skillet. Cook
3 minutes, stirring occasionally, until vegetables are
defrosted.
Stir in gravy and bring to a boil. Remove from heat.
Return beef to skillet.
Separate crescent rolls into 7 pounds triangles.
Starting from wide ends, roll up halfway.
Arrange over beef mixture so pointed ends are directed
toward center.
Bake 17-19 minutes or until rolls are golden brown.
75 Servings
Per serving: calories 656, fat 24.9g, 35% calories from fat, cholesterol 151mg, protein 59.2g, carbohydrates 45.9g, fiber 5.3g, sugar 5.2g, sodium 1231mg, diet points 14.7.