Pillsbury Crescent Rolls Recipe Recipe For Zucchini

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ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

Make and share this Zucchini Crescent Pie recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups thinly sliced zucchini, unpeeled
1 cup coarsely chopped onion
1/4 cup margarine or 1/4 cup butter
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

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.

CRESCENT ZUCCHINI PIE



Crescent Zucchini Pie image

A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

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°.

Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

ZUCCHINI CRESCENT CASSEROLE



Zucchini Crescent Casserole image

This is one flavorful zucchini casserole! The herb cheese spread, seasoning, fresh tomatoes, onion, zucchini, and the crescent roll crust makes this a tasty side dish. And it's pretty easy to whip up too! Hearty enough, it could even be a light dinner.

Provided by Shirley Schiavone

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 16

olive oil
4-5 medium zucchini, thinly sliced
2 clove garlic, chopped
1 c onions, chopped
2 Tbsp parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil leaves, dried
1/4 tsp oregano, dried
2 eggs
2 c mozzarella cheese
8 oz Rondele garlic & herb cheese spread
2 medium fresh tomatoes, sliced
1 can(s) Pillsbury refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

  • 1. Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.
  • 2. Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
  • 3. In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
  • 4. Separate dough into 8 triangles. Place in ungreased 12x8 glass baking dish; press over bottom and up sides to form crust. Firmly press perforations to seal.
  • 5. Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard.
  • 6. Place tomatoes on top of the vegetable mixture.
  • 7. Now place 1/2 of the cheese mixture over the tomatoes. REPEAT for the remaining veggies and cheese mixtures.
  • 8. End up with the zucchini mixture on top.
  • 9. Bake 18 to 22 minutes or until knife inserted near center comes out clean.
  • 10. Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
  • 11. Let stand 10 minutes before serving.

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 teaspoons yellow mustard

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.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 115 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 2 1/2 g

ZUCCHINI QUICHE (CRESCENT ROLL-RECIPE)



Zucchini Quiche (Crescent Roll-Recipe) image

We fell in love with this recipe back at home... it even trumped pizza! It has similar spices (maybe like a "white pizza") and it's relatively fast and easy! Use smaller zucchini's not the massive garden ones... or pick them small and tender. Fresh herbs change the flavor and you must use more, but go with what you like. Served well with fresh fruit/melon and blueberry muffins. Tea rooms eat your heart out!

Provided by runswithfork

Categories     Savory Pies

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups zucchini, sliced
1 cup onion, chopped
1/2 cup butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 cups mozzarella cheese
2 eggs, beaten
8 ounces crescent rolls
2 tablespoons Dijon mustard

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.

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

"One of my mother's many recipes designed to take advantage of bountiful zucchini, this pie is inexpensive, nutritious, tasty, filling-and so easy," says Susan Davis of Ann Arbor, Michigan. "Refrigerated crescent rolls and cooked ham cut prep time but not taste. My family loves it!"

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Steps:

  • Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. 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 at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

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