Free Recipe Italian Zucchini Crescent Pie
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Italian Zucchini Crescent Pie Recipe
4 c Thinly sliced zucchini
1 c Chopped onions
2 tb Margarine or butter
2 tb Dried parsley flakes
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Dried basil leaves
1/4 ts Dried oregano leaves
2 Eggs; well beaten
2 c Shredded muenster or
-mozzarella cheese
1 cn (8 oz) pillsbury
-refrigerated crescent
-dinner rolls
2 ts Prepared mustard
Italian Zucchini Crescent Pie Preparation
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, 12×8-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 12×8-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. Copyright 1997 The Pillsbury Company Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc. Posted to MC-Recipe Digest V1 #973 by abprice@wf.net <abprice@wf.net> on Dec 28, 1997
Cooking Temperature:
Recipe Serves: 6
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