Post by NancyRogers on Sept 22, 2002 8:06:51 GMT -6
Italian Zucchini Crescent Pie
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons margarine or butter
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury© Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard
Directions:
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.
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons margarine or butter
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury© Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard
Directions:
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.