Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. zucchini, unpeeled, thinly sliced
1 c. onion, chopped
1/2 c. margarine
1/2 c. parsley, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
2 c. cheese, shredded (Mozzarella or Muenster)
8 oz. can refrigerated dinner rolls
2 tsp. Dijon mustard

Preparation

In skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings.
In large bowl, blend eggs and cheese; stir into vegetable mixture.
Separate dinner roll dough into 8 triangles and place in 10 x 8-inch baking dish, pressing dough over bottom and sides to form a crust.
Spread crust with mustard.
Pour vegetable mixture into crust.
Bake at 375\u00b0 for 18 to 20 minutes or until knife inserted comes out clean.
If crust becomes too brown, cover with foil during last 10 minutes.
Cut into wedges.
Serve hot.