Three-Cheese and Egg Crescent Pie

Looking for a savory pie? Check out this cheesy egg pie made using Pillsbury® Refrigerated Crescent Dinner Rolls. MORE+ LESS-

By Pillsbury Kitchens

June 29, 2010

(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

eggs

oz. (1 1/2 cups) shredded sharp Cheddar cheese

1/2

cup cottage cheese

1/4

cup chive and onion cream cheese spread (from 8-oz. container)

1/4

cup all-purpose flour

1/2

teaspoon baking powder

Italian plum tomato, thinly sliced

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1

Heat oven to 350°F. Separate dough into 8 triangles. Place triangles in ungreased 9-inch glass pie pan; press over bottom and up sides to form crust. Turn outside edges under; flute if desired.
2

Beat eggs in large bowl. Add all remaining ingredients except tomato; mix well. Pour egg mixture into crust-lined pan. Bake at 350°F. for 20 minutes.
3

Remove pie from oven. Top with tomato slices. If necessary, cover edge of crust with strips of foil to prevent excessive browning.
4

Return pie to oven; bake an additional 19 to 28 minutes or until knife inserted near center comes out clean. Let stand 5 minutes. Cut into wedges.

For a creative finish, sprinkle sliced ripe olives on top of the pie with the tomato. Try all kinds of different designs. Try arranging the olives and tomatoes in alternating stripes, for example, or concentric circles.