ITALIAN CRESCENT PIE

Rita Dineen Roberts

• 4 C thinly sliced, unpeeled zucchini
• 1 C coarsely chopped onion
• 1/2 C butter or margarine
• 1/2 C chopped parsley, or
• 2 tbsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp basil leaves
• 1/4 tsp oregano leaves
• 2 eggs well beaten
• 8 oz. shredded mozzarella cheese
• 8 oz. can refrigerated Pillsbury Crescent dinner rolls
• 2 tsp Dijon mustard

Heat oven to 375. In 10 inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vege�table mixture, Separate dough (crescent rolls) into 8 triangles. Place in ungreased 11 inch quiche pan, 10 inch pie pan or 1 2x8 inch baking dish. Press over bottom end up sides to form crust. Spread mustard on crust (with a brush). Pour vegetable mixture evenly into crust. Bake at 375 for 18-20 minutes or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving. Cut into wedges.