Crescent Dinner Rolls Recipes Recipe For Zucchini

CRESCENT ZUCCHINI PIE

Steps:

• Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

ZUCCHINI DINNER ROLLS

Steps:

• Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain. , Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough in half; shape each portion into 12 balls. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° until golden brown, 20-25 minutes. Remove from pan to a wire rack.

CRESCENT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks.

ZUCCHINI CRESCENT PIE

Steps:

• Preheat oven to 375F degrees.
• In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
• Stir in parsley and seasonings.
• In a large bowl, blend eggs and cheese; stir in vegetable mixture.
• Substitute muenster cheese for the mozzarella if you wish.
• Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
• Press dough over bottom and up sides to form crust; spread crust with mustard.
• Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
• If crust becomes too brown, cover with foil during last 10 minutes of baking.
• Let stand for 10 minutes before cutting into wedges to serve.

ZUCCHINI CRESCENT PIE

Steps:

• Separate crescent rolls into eight triangles, place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust, seal the seems and preforations. Bake at 375 for 5-8 minutes or until lightly browned.
• Meanwhile, in a large skillet, saute zucchini and onion in butter until tender. stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham. Pour over zucchini mixture. Top with tomato slices. Bake 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

ZUCCHINI QUICHE (CRESCENT ROLL-RECIPE)

Steps:

• Preheat the oven to 375 degrees.
• Melt butter with the onions and zucchini and sauté 10 min or until onions are translucent.
• While this cooks mix herbs and spices in one bowl, eggs and cheese in another.
• Add spices to the pan and mix well.
• Add egg cheese mix to pan and stir quickly.
• Line your pie pan with the crescent rolls and baste with mustard (it helps to space them like a wide spaced puzzle before you join the pieces.
• Quickly transfer to crescent roll lined pan (cheese melts quickly).
• Bake 18-20 minutes or until golden and not runny.
• Allow to cool and firm up 10 minutes.

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• 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.
• In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
• 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.
• 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.

ZUCCHINI DINNER ROLLS

Steps:

• Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
• Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.