* Exported from MasterCook *
Italian Zucchini Crescent Pie
Recipe By :"Dough Magic!" by the Pillsbury Company (Clarkson Potter/Publishers)
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine -- or butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 large eggs -- well beaten
8 ounces shredded Muenster -- (2 cups) or mozzarella cheese
1 can refrigerated crescent dinner rolls -- (8 ounces)
2 teaspoons prepared mustard
Heat the oven to 375 degrees.
Melt the margarine in a 12-inch skillet over medium-high heat. Add the zucchini and onions; cook for 6 to 8 minutes or until tender, stirring occasionally. Stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
Separate the dough into 8 triangles. Place in an ungreased 10-inch pie pan, a 12- by 8-inch (2-quart) glass baking dish or an 11-inch quiche pan. Press over the bottom and up the sides to form a crust. Firmly press the perforations to seal.
Spread the crust with the mustard. Pour the egg mixture evenly into the pan.
Bake for 18 to 22 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with strips of foil during the last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Makes 6 servings.
This recipe uses refrigerated crescent dinner roll dough for the crust. It's among Pillsbury's most requested recipes, from "Dough Magic!" by the Pillsbury Company (Clarkson Potter/Publishers, $25.95 spiral). If you have fresh herbs, substitute them for the dried; use three times as much fresh as the amount of dried.
Cuisine:
"Italian"
Source:
"Pittsburgh Tribune-Review"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 241 Calories; 18g Fat (66.7% calories from fat); 13g Protein; 8g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 26099 0 3135 0 0 0 3091 3133 0 926932 0 0
