Turkey croissant

100 Servings

Quantity Ingredient
27 pounds TURKEY BNLS RAW FZ
4 pounds LETTUCE FRESH
3¼ cup SALAD DRESSING #2 1/2
½ cup MUSTARD PREP. 1 LB JAR

1. COOK TURKEY ACCORDING TO RECIPE NO. L-162. COOL. SLICE 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 TBSP SALAD DRESSING MIXTURE.

PLACE 3 OZ (3-4 SLICES) TURKY ON CROISSANTS, TOP WITH LETTUCE AND OTHER HALF

OF CROISSANT.

4. SERVE IMMEDIATELY.

NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: N00405

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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