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Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
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Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory pie is a winner!

Prep Time:
30 Min
Total Time:
55 Min
Makes:
6 servings
Pillsbury Bake-Off
Millicent (Caplan) Nathan
Boca Raton, FL
Bake-Off® Contest 29, 1980
$40,000 Grand Prize
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INGREDIENTS
2tablespoons LAND O LAKES® Butter
4cups thinly sliced zucchini
1cup chopped onions
2tablespoons dried parsley flakes
1/2teaspoon salt
1/2teaspoon pepper
1/4teaspoon garlic powder
1/4teaspoon dried basil leaves
1/4teaspoon dried oregano leaves
2Eggland's Best eggs, well beaten
2cups shredded Muenster or mozzarella cheese (8 oz)
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2teaspoons yellow mustard
DIRECTIONS
1.Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2.In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3.Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4.Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
High Altitude (3500-6500 ft):  Bake 30 to 35 minutes, covering edge of crust with foil after first 15 minutes of baking.
High Altitude (3500-6500 ft):

Bake 30 to 35 minutes, covering edge of crust with foil after first 15 minutes of baking.

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