MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Zucchini Crescent Pie
 Categories: Dinner pies, Italian, Zucchini
      Yield: 6 Servings
 
      4 c  Zucchini; thinly sliced
      1 c  Onion; chopped
      2 tb Parsley flakes
      2 tb Butter
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Garlic powder
    1/4 ts Oregano leaves
      2    Eggs; beaten
      8 oz Mozzarella cheese (2 c);
           - shredded
      8 oz Pillsbury crescent dinner
           - rolls
      2 ts Prepared mustard
 
  Preheat oven to 375°F. In skillet cook zucchini and onions in butter
  until tender, about 8 minutes. Stir in parsley and seasonings. In
  large bowl blend eggs and cheese. Stir in vegetable mixture. Separate
  dough into 8 triangles (see note).
  
  Place in ungreased 10" pie plate, 12x8" baking dish, or 11" quiche
  pan; press over bottom and up sides to form crust. Seal perforations.
  Spread crust with mustard. Pour vegetable mixture evenly into
  prepared crust. Bake at 375°F for 18 to 22 minutes or until knife
  inserted near center comes out clean (protect crust if over browning
  occurs). Let stand 10 minutes before serving.
  
  Note:
  
  If using 12x8" pan, separate dough into 2 rectangles; press over
  bottom and 1" up sides to form crust.
  
  To Reheat:
  
  Cover loosely with foil, heat at 375°F for 12 to 15 minutes.
  
  Recipe by Pillsbury 100 prize winning Bake-off recipes Classic #75
  Recipe by Mary Roberts, Sturgeon Bay, WI
  
  Posted by: patH, Aug 23, 1996
  
  This recipe wa the $40,000 winner in a Crescent recipe contest.
 
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