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Vegetable Beef Crescent Bake Recipe
|Canned refrigerated quick crescent dinner rolls||16 Ounce (Pillsbury)|
|Mushrooms/4-ounce canned green giant's mushroom pieces and stems, drained||8 Ounce (Sliced)|
|Chopped onion/1 tablespoon instant minced onion||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Chopped cooked roast beef||2 1⁄2 Cup (40 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Beef broth/1 beef bouillon cube dissolved in 1 cup hot water||1 Cup (16 tbs)|
|Frozen peas and carrots/2 cups canned peas and carrots, drained||2 Cup (32 tbs) (Thawed)|
|Sharp natural cheddar cheese||6 Ounce, shredded (1.5 Cups, Kraft)|
|Egg||1 , slightly beaten|
Serving size: Complete recipe
Calories 4088 Calories from Fat 2018
% Daily Value*
Total Fat 226 g348%
Saturated Fat 77.5 g387.7%
Trans Fat 0 g
Cholesterol 905.1 mg
Sodium 4879.2 mg203.3%
Total Carbohydrates 237 g79.1%
Dietary Fiber 10.8 g43.1%
Sugars 39 g
Protein 295 g590.6%
Vitamin A 458.9% Vitamin C 53.6%
Calcium 134.9% Iron 105.1%
*Based on a 2000 Calorie diet
Unroll 1 can of dough into 2 long rectangles; place in ungreased 13x9-inch pan.
Press over bottom and 1/2 inch up sides to form crust.
Bake at 350Â°F. for 5 minutes.
In large skillet, cook mushrooms and onion in margarine over medium heat for 5 minutes or until tender.
Add beef; sprinkle with flour, thyme and pepper.
Slowly add beef broth, stirring continuously.
Stir in peas and carrots; heat until hot and bubbly.
Spoon hot meat mixture over partially baked crust; sprinkle with cheese.
Unroll second can of dough into 2 long rectangles; press or roll each to form 13x5-inch rectangle.
Place rectangles over meat mixture; brush with egg.
Bake at 350Â°F. for 20 to 28 minutes or until deep golden brown.
Cool 5 minutes; cut into squares to serve