Taste of Home Feb-Mar 2012 pg 46
Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside.
In a large skillet, saute beef in 1 Tbsp. oil in batches until no longer pink. Remove and set aside.
In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins.
Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet.
Bake at 375 degrees for 17-20 minutes or until filling is bubbly and crusts are golden brown.
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 742 | ||
Calories from Fat: 311 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 83.1mg | 26 % | |
Sodium 1318mg | 45 % | |
Potassium 1446.9mg | 38 % | |
Total Carbohydrate 71.1g | 21 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 68.2g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 742
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