Italian Zucchini Crescent Pie - cooking recipe

Ingredients

2 Tbsp. margarine or butter
4 c. thinly sliced zucchini (I have even used half yellow squash and half zucchini)
1 c. chopped onion
2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, well beaten
2 c. (8 oz.) shredded Muenster or Mozzarella cheese
1 (8 oz.) can Pillsbury Refrigerated Quick Crescent Dinner rolls
2 tsp. prepared mustard

Preparation

Preheat the oven to 375 degrees. Melt the margarine in a 10-inch skillet over medium heat. Add the squash and onion; cook for about 8 minutes or until tender. Stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine the eggs and cheese in a large bowl; mix well. Stir in the cooked vegetable mixture. Separate the crescent dough into 8 triangles. Place in an ungreased 10-inch pie plate, 12X8-inch baking dish or 11-inch quiche dish; press over the bottom and up the sides to form a crust. firmly press the perforations together to seal. Spread the mustard over the crust (do not spread mustard to the top of the crust) and evenly pour the egg mixture. Bake for 18 to 22 minutes or until a knife inserted near the center comes out clean. If necessary, cover the crust with foil during the last 10 minutes of baking to prevent excessive browning. Let the pie stand for 10 minutes before serving. If a 12X8-inch baking dish is used, unroll and separate the dough into 2 long rectangles; press over the bottom and 1 inch up the sides to form the crust. Firmly press the perforations together to seal. Continue as directed above.