Recipe - Italian Zucchini Crescent Pie

4 cup Thinly cut or sliced up zucchini
1 cup Chopped onions
2 tablespoon Margarine or butter
2 tablespoon Dried parsley flakes
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Garlic powder
One fourth teaspoon Dried basil leaves
One fourth teaspoon Dried oregano leaves
2 Eggs; well beaten
2 cup Shredded muenster or
mozzarella cheese
1 cn (8 oz) pillsbury
refrigerated crescent
dinner rolls
2 teaspoon Prepared mustard

Heat oven to 375 F. In large skillet over mediumhigh 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 10inch pie pan,
12x8inch (2quart) baking dish or 11inch 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 crustlined 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 12x8inch (2quart) 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.crcinc.

Posted to MCRecipe Digest V1 #973 by "abprice@wf.net" abprice@wf.net on
Dec 28, 1997