Crescent Beef Pot Pie, (75)
Source of Recipe
from Marilynn
Recipe Link: http://nll.navsup.navy.mil/recipe/ Crescent Beef Pot Pie, (75)
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
ground black pepper
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
Heat oven to 375 degrees F. Coat an ovenproof skillet
with cooking spray and heat over medium/high heat.
Add beef, in batches if necessary, and stir fry for
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 triangles. Starting from
wide ends, roll up halfway. Arrange over beef mixture
so pointed ends are directed toward center. Bake for
17-19 minutes or until rolls are golden brown.
Makes 75 servings.
Prep: 15 min, Cook: 30 min.
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.
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