*  Exported from  MasterCook II  *

                      Italian Zucchini Crescent Pie

Recipe By     : Pillsbury 100 prize winning Bake-off recipes Classic #75
Serving Size  : 6    Preparation Time :0:45
Categories    : Speciality

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

 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.
  
 To reheat: cover loosely with foil, heat at 375' for 12-15 min.
  
 Serve: 6
  
 Nutru.= for 1/6 pie..Cal 280 pro 10g carb 22g fat 17g chol 110mg 
sodium 
830mg potassium 360mg - usda protein, vit c, vit a, thiamine 15%, 
riboflavin 10%, niacin 6%, calcuim 20%,iron 10%
 


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NOTES : Grand prize winner of bake-off #29

Nutr. Assoc. : 0 0 1036 0 0 0 0 1016 0 0 0 943