Italian zucchini crescent pie

Yield: 6 Servings

Measure 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 \N Eggs; well beaten
2 cups Shredded muenster or mozzarella cheese
1 can (8 oz) pillsbury refrigerated crescent dinner rolls
2 teaspoons Prepared mustard

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

Similar recipes