Italian Zucchini Crescent Pie
1/2 cup 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 eggs, well beaten
2 cups shredded mozzarella cheese (or more if you like)
1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
Heat oven to 350 degrees F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook for 10 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased pan. You can use any pan with small sides....such as a pizza pan. It makes a very thin dish. Or you can put it in a casserole dish and make it very thick. I like it thin. Press over bottom and up sides to form crust. Firmly press perforations to seal. Pour egg mixture evenly into crust-lined pan.
Bake at 350 degrees F for 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.