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Italian Zucchini Crescent Pie




Source of Recipe


Internet


Recipe Introduction


To make this pie in a
12 x 8-inch (2-quart) baking dish, unroll the dough into 2 long rectangles. Press the dough over bottom and one inch up sides of pan to form crust Firmly press perforations to seal. Continue with recipe as directed.

Serving Suggestion Cutting the pie into small wedges or squares transforms this recipe into a party appetizer.




List of Ingredients




2 tablespoons margarine or butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
l/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard


Recipe



Heat oven to 375°F. Melt margarine in 12-inch skillet over medium-high heat. Add zucchini and onions; cook and stir 6 to 8 minutes or until tender. 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 l0-inch pie pan 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. 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.
6 servings