posted by Beaston 07-31-98 1:56 PM
Italian Zucchini Crescent Pie
Source: Pillsbury Brunch book.
4 c. thinly sliced zucchini
1 c. chopped onion
2 Tbsp. butter or marg
2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded mozzarella cheese
8 oz. can crescent rolls
2 tsp. prepared mustard.
Preheat oven to 375.
Cook zucchini and onion in butter until tender about 10 minutes.
Stir in parsley & seasonings. In lg bowl blend eggs and cheese. Stir into this the vegetable mixture.
Separate dough into 8 triables and place in ungreased 10 in pie pan or 11 in quich pan.
Press over bottom and up sides to form crust. Spread crust with mustard.
Pour vegetable mixture evenly into crust. Bake for 18-20 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes before cutting.
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