Italian Zucchini Crescent Pie

By melissawelch

Ingredients

• 4 cups zucchini -- thinly sliced
• 1 cup onion -- chopped
• 2 tablespoons parsley flakes
• 2 tablespoons butter or margarine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano leaves
• 2 eggs -- beaten
• 8 ounces mozzarella cheese,shredded (2 cups)
• 8 ounces pillsbury crescent dinner rolls
• 2 teaspoons prepared mustard

Preparation

Step 1

Preheat oven to 375'. In skillet cook zucchini and onions in butter
until
tender., about 8 minutes. Stir in parsley and seasonings. In large bowl

blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8
triangles (SEE NOTE)
Place in ungreased 10-inch pie plate or 12 x 8 baking dish or 11 inch
quiche pan; press over bottom and up sides to form crust. Seal
perforations. Spread crust with mustard. Pour vegetable mixture evenly
into prepared crust. Bake at 375' for 18 to 22 minutes or till knife
inserted near center comes out clean (protect crust if over browning
accures)_ Let stand 10 minutes before serrving.

NOTE: if using 12 x 8 pan, separate dough into 2 rectangles; press over bottom and 1 inch up sides to form crust.