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

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