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
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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.
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In large bowl, beat eggs with fork. Add cheese. Then add cooked vegetables and meat. Gently mix with spatula.
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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.
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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.
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I'm sure if you make your own crust, it would work too. I don't like making dough, so this worked for me. ↩