Italian zucchini crescent pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Thinly sliced zucchini |
| 1 | cup | Chopped onions |
| 2 | tablespoons | Margarine or butter |
| 2 | tablespoons | Dried parsley flakes |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Dried oregano leaves |
| 2 | Eggs; well beaten | |
| 2 | cups | Shredded muenster or mozzarella cheese |
| 1 | can | (8 oz) pillsbury refrigerated crescent dinner rolls |
| 2 | teaspoons | Prepared mustard |
Directions
Heat oven to 375 F. In large skillet over medium-high heat, cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust.* Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
Bake at 375 F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand 10 minutes before serving.
TIPS: * If using 12x8-inch (2-quart) baking dish, unroll dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above.
** Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.
Copyright 1997 The Pillsbury Company Recipe by: Pillsbury Solutions [pillsburysolutions@....
Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997