Italian Zucchini Crescent Pie From Pillsbury Crescent Dough Food

CRESCENT ZUCCHINI PIE

Steps:

• Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Preheat oven to 375 degrees.
• Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
• Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
• In a seperate bowl stir together eggs and cheese; add vegetable mixture.
• Seperate rolls into triangles.
• Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
• Spread the crust with the mustard.
• Add vegetable mixture.
• Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
• Let stand for 10 minutes before slicing.

ZUCCHINI CRESCENT PIE

Steps:

• Preheat oven to 375F degrees.
• In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
• Stir in parsley and seasonings.
• In a large bowl, blend eggs and cheese; stir in vegetable mixture.
• Substitute muenster cheese for the mozzarella if you wish.
• Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
• Press dough over bottom and up sides to form crust; spread crust with mustard.
• Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
• If crust becomes too brown, cover with foil during last 10 minutes of baking.
• Let stand for 10 minutes before cutting into wedges to serve.

LIGHT ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Heat oven to 375.
• Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
• Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
• Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
• In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
• Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
• Spread mustard over bottom of crust.
• Pour egg mixture evenly into crust-lined plate.
• Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
• Let pie stand for 10 minute before serving.

ZUCCHINI CRESCENT PIE

Steps:

• Separate crescent rolls into eight triangles, place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust, seal the seems and preforations. Bake at 375 for 5-8 minutes or until lightly browned.
• Meanwhile, in a large skillet, saute zucchini and onion in butter until tender. stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham. Pour over zucchini mixture. Top with tomato slices. Bake 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

ITALIAN ZUCCHINI CRESCENT CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In large skillet melt your butter over medium/high heat.
• Add zucchini and onions and cook until tender.
• Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
• Mix well and set aside and let cool.
• In a large bowl, add beaten eggs and shredded cheeses together.
• Stir in your cooled vegetables.
• Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
• Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
• Spread mustard evenly over the dough.
• Pour your egg and veggie mixture into your pan evenly.
• Bake at 375 degrees for 30 minutes.
• Take out and place foil strips around edges to prevent excessive browining.
• Place back in oven for about another 10 minutes or until inserted knife comes out clean.
• Let it cool for about 10 minutes before serving.