Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced zucchini
1 c. chopped onion
1/4 to 1/2 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano leaves
2 beaten eggs
8 oz. (2 c.) shredded Kraft natural Mozzarella cheese or shredded Casino brand natural Muenster cheese
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. mustard

Preparation

Cook and stir thinly sliced zucchini and chopped onion in margarine for 10 minutes.
Stir in chopped parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves. Combine beaten eggs and Mozzarella cheese or Muenster cheese. Stir in zucchini mixture.
Separate dinner rolls into 8 triangles. Place in ungreased 10-inch pie pan.
Press over bottom and up sides to form crust.
Spread crust with mustard.
Pour vegetable mixture into crust.