Zucchini Sausage Crescent Quiche - cooking recipe

Ingredients

8 oz. Pillsbury refrigerated quick crescent dinner rolls
1/2 lb. pork sausage
1/4 c. chopped green pepper
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1 (2 oz.) can mushrooms, drained
1/2 c. chopped onion
2 c. coarsely shredded zucchini
1/4 tsp. thyme
2 eggs, slightly beaten

Preparation

Separate crescent dough into 8 triangles.
Place in an ungreased 9-inch quiche or pie pan.
Press over bottom to make crust.
In a large frypan brown sausage, onion and green pepper. Drain.
Stir in zucchini, 1/4 cup Parmesan cheese, salt, thyme, mushrooms and eggs.
Pour filling into crescent crust.
Sprinkle remaining 1/4 cup Parmesan cheese.