Italian Zucchini Crescent Pie

Author: Jane Recker

I’ve mastered the zucchini crescent pie with added chicken sausage! You can also probably add whatever veggies you want to this too. It's definitely a good base to change it up a bit each time you make it.

Materials

• butter (2 tbsp)
• zucchini, thinly sliced (4 cups)
• onions, chopped (1/2 cup)
• parsley, dried flakes (2 tbsp)
• salt (1/2 tsp)
• pepper (1/2 tsp)
• garlic powder (1/4 tsp)
• dried basil (1/4 tsp)
• dried oregano (1/4 tsp)
• eggs (2)
• mozzarella cheese, shredded (2 cups)
• Pillsbury crescent rolls (1 can) ¹
• yellow mustard (2 tsp)

Procedure

1. Heat oven to 375 F degrees. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions and cook 10-12 min stirring occasionally till tender. Shut heat off and stir in parsley, salt, pepper, garlic powder, basil and oregano. Set aside.

2. In large bowl, beat eggs with fork. Add cheese. Then add cooked vegetables and meat. Gently mix with spatula.

3. Separate dough into triangles and place in un-greased pie plate. Press over bottom and sides and firmly press perforations to seal. Spread crust bottom with mustard. Pour egg mixture into crust.

4. Bake 20 min and check. If crust is getting too dark, cover edge of crust with tin toil last few min. till knife inserted into center comes out clean. I like it dark on top. I probably had it in the oven 30 min total.