Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
Italian Zucchini Crescent Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    c thinly sliced Zucchini

  • 1

    c chopped onions

  • 2

    tbsp margarine or butter

  • 2

    tbsp dried parsley flakes

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

  • 1/4

    tsp garlic powder

  • 1/4

    tsp dried basil leaves

  • 1/4

    tsp dried oregano leaves

  • 2

    eggs, well beaten

  • 8

    oz (2 cups) shredded muenster or mozzarella cheese

  • 1

    8oz can crescent dinner rolls

  • 2

    tsp mustard

Directions

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, 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, press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust w/ mustard. Pour egg mixture evenly into crust-lined pan. Bake at 375 for 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Cover edge of crust w/ foil last 10 minutes if necessary to prevent excessive browning.

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