Italian Zucchini Crescent Pie

Recipe Ingredients

4 cups	948ml	Thinly sliced zucchini
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Margarine or butter
2 tablespoons	30ml	Dried parsley flakes
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Dried basil leaves
1/4 teaspoon	1.3ml	Dried oregano leaves
2		Eggs - well beaten
2 cups	292g / 10oz	Shredded muenster or mozzarella cheese
1		Pillsbury refrigerated crescent dinner rolls
2 teaspoons	10ml	Prepared mustard

Recipe Instructions

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.

Source:
Pillsbury Solutions

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