Italian zucchini crescent pie (1980)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Thinly sliced zucchini |
| 1 | cup | Chopped onions |
| 2 | tablespoons | 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 |
| 8 | ounces | Can Pillsbury Refrigerated Crescent Dinner Rolls |
| 2 | teaspoons | Prepared mustard |
Directions
1980 Pillsbury Bake Off Winner
Heat oven to 375 degrees. In large skillet over medium-high heat, cook zucchini and onions in butter 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" pie pan, 12 x 8" baking dish or 11" quiche pan; press over bottom and up sides to form crust. (NOTE: if using 12 x 8 pan, 2 long rectangles; press over bottom and 1" 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 degrees for 18 to 22 minutes or until knife inserted near center comes out clean. Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. Let stand 10 minutes before serving. Millicent Caplan, FL.
Submitted By TERRI WOLTMON On 04-09-95