Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | CRESCENT ROLLS |
2 tablespoons | MINCED GREEN PEPPER |
2½ ounce | SLICED MUSHROOMS |
1 cup | EVAPORATED MILK |
½ teaspoon | SALT |
1 each | WHITE PEPPER |
4 ounces | (1 CUP) SHREDDED SWISS |
12 ounces | CAN CORN, DRAINED |
3 eaches | EGGS, SLIGHTLY BEATEN |
½ teaspoon | WORCESTERSHIRE SAUCE |
¼ teaspoon | ONION SALT |
¼ cup | GRATED PARMESAN CHEESE |
HEAT OVEN TO 350. SEPARATE CRESCENT DOUGH INTO 8 TRIANGLES. PLACE IN INGREASED QUICHE OR PIE PAN; PRESS OVER BOTTOM AND UP SIDES TO FORM CRUST. IN LARGE BOWL, COMBINE SWISS CHEESE, GREEN PEPPER, CORN AND MUSHROOMS; SPOON EVENLY INTO CRUST. IN SAME BOWL, COMBINE EGGS, MILK, WORCESTERSHIRE SAUCE, SALT, ONION SALT AND PEPPER; POUR OVER CHEESE-CORN MIXTURE. SPRINKLE WITH PARMESAN CHEESE. BAKE AT 350 FOR 25 TO 30 MINUTES OR UNTIL KNIFE IN CENTER COMES OUT CLEAN. 263 CALORIES---14 GRAMS FAT Submitted By MEG ANTCZAK On 03-21-95