Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories356.8 kcal (18%)
Total Fat19.9 g (28%)
Carbs32.6 g (13%)
Sugars1.6 g (2%)
Protein12.2 g (24%)
Sodium404 mg (20%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350* F. -- Convection oven to 300* F.
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.
Step 3
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.
Step 4
1. Saute onion and green bell pepper in skillet until soft. Add mushroom, thyme, garlic, butter and red win vinegar. Saute mixture for 3 minutes on medium heat.
Step 5
2. Grill beef ribeye to med well and ham to 155*F.
Step 6
3. Layer 2 oz ribeye, 1 oz ham and 2 Tbs mushroom mixture into a puff pastry. Fold corners of pastry to center over mixture and seal by pressing together.
Step 7
4. Place completed wellingons, with fold down, on a cooing sheet prepared with non-stick spray or bakers paper. Brush each with egg mixture and bake in oven on uppper shelf until internal temperature reaches 165*f for 15 seconds and pastry is lightly browned.
Step 8
CCP--Final Cooking Temperature must reach >165* F. for at least 15 seconds.
Step 9
CCP: Maintain 135*F or above.
Step 10
CCP--Cool--Product much reach 70*F or less within 2 hours and 41*F or below within 4 more hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date.
Step 11
CCP--Reheat (one time only) to >165* F. for 15 seconds within 2 hrs.
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