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I made too many subs to really rate this on its own merits, but it was a success. One of the subs was using the refrigerated tube of french bread dough rather than the breadstick dough (none at the store). I just unrolled the "loaf" and draped it over my filling and made some steam holes in it. It was easy and quick, looks impressive, and gives you essentially stew + dipping bread all in one.

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Meredith C-ville December 15, 2006
Beef and Vegetable Pot Pie/Light