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Name: Roast Beef Croissant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 18 3/4 lb BEEF;OVEN ROAST FZ; 1/2 c MUSTARD PREP. 1 LB JAR; 4 lb LETTUCE FRESH; 3 1/4 c SALAD DRESSING #2 1/2

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INGREDIENTS

18 3/4 lb BEEF;OVEN ROAST FZ
1/2 c MUSTARD PREP. 1 LB JAR
4 lb LETTUCE FRESH
3 1/4 c SALAD DRESSING #2 1/2

Servings

INSTRUCTIONS

1. SLICE COOKED BEEF INTO THIN SLICES, 16-22 SLICES PER POUND. 2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL. 3. USE 15 LB 10 OZ (100) CROISSANTS, SLICED IN HALF. OVERLAP CROISSANTS ON 3 SHEET PANS (18 BY 26"). BAKE UNTIL CRISP AT 325F. 3-5 MINUTES OR IN 300F. CONVECTION OVEN, ABOUT 3 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN. SPREAD BOTTOM HALF OF EACH CROISSANT WITH 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ (3-4 SLICES) BEEF ON HALF OF CROISSANT; TOP WITH LETTUCE AND SECOND HALF OF CROISSANT. 4. SERVE IMMEDIATELY. NOTE: 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF. SEE RECIPE NO. L-5. 2. IN STEP 1, 18 LB 12 OZ BEEF, POT ROAST, COOKED MAY BE USED FOR BEEF. 27 LB 10 OZ BEEF, POT ROAST WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF. SEE RECIPE NO. L-10. 3. IN STEP 1, 18 LB 12 OZ BEEF, ROAST, PRECOOKED MAY BE USED. 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 5. IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00404 SERVING SIZE: 1 SANDWIC From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Roast Beef Croissant

18 3/4 lb BEEF;OVEN ROAST FZ
1/2 c MUSTARD PREP. 1 LB JAR
4 lb LETTUCE FRESH
3 1/4 c SALAD DRESSING #2 1/2

1.  SLICE COOKED BEEF INTO THIN SLICES, 16-22 SLICES PER POUND.    2.  COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.    3.  USE 15 LB 10 OZ (100) CROISSANTS, SLICED IN HALF.  OVERLAP CROISSANTS  ON  3 SHEET PANS (18 BY 26").  BAKE UNTIL CRISP AT 325F. 3-5 MINUTES OR IN  300F.  CONVECTION OVEN, ABOUT 3 MINUTES ON HIGH FAN, OPEN VENT.  REMOVE FROM OVEN.  SPREAD BOTTOM HALF OF EACH CROISSANT WITH 2 TSP SALAD DRESSING MIXTURE.  PLACE 3 OZ (3-4 SLICES)  BEEF ON HALF OF CROISSANT; TOP WITH LETTUCE AND  SECOND HALF OF CROISSANT.    4.  SERVE IMMEDIATELY.    NOTE:  1.  IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ  COOKED BEEF.  SEE RECIPE NO. L-5.    2.  IN STEP 1, 18 LB 12 OZ BEEF, POT ROAST, COOKED MAY BE USED FOR  BEEF.  27 LB 10 OZ BEEF, POT ROAST WILL YIELD ABOUT 18 LB 12 OZ COOKED  BEEF.  SEE RECIPE NO. L-10.    3.  IN STEP 1, 18 LB 12 OZ BEEF, ROAST, PRECOOKED MAY BE USED.    4.  IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED  LETTUCE.    5.  IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR  SANDWICH SLICED BREAD.    Recipe Number: N00404    SERVING SIZE: 1 SANDWIC    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (103g)
Recipe Makes: 100 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5mg		0 %
Potassium 34.8mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 0.2g		0 %
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.

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Calories per serving: 3

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