Italian zucchini crescent pie

Italian zucchini crescent pie

Ingredients/Components

• salt - 1/2 tsp
• eggs, beaten - 2 item
• margarine - 1/2 c
• garlic powder - 1/4 tsp
• pepper - 1/2 tsp
• Mozzarella cheese, shredded - 8 oz
• basil - 1/4 tsp
• onion, chopped - 1 c
• can refrigerated quick crescent dinner rolls - 8 oz
• yellow mustard - 2 tsp
• oregano leaves - 1/4 tsp
• zucchini, sliced thin - 4 c
• chopped fresh parsley or 2 Tbsp - 1/2 c

How to make italian zucchini crescent pie:

Saute zucchini and onion in margarine for 10 minutes. Add parsley, salt, pepper, garlic powder, basil and oregano leaves. Add beaten eggs and cheese. Separate dinner rolls into 8 triangles. Place in 10-inch pie pan. Press over bottom and up sides. Spread with mustard. Add zucchini. Bake at 375° for 18 to 20 minutes or until center is set. Makes 6 servings. Best second day.

Recipe categories: Breakfast, Squash, Appetizers.