Italian Zucchini Crescent Pie

In the late evening hours after work last night, and the wee morning hours today, I made this Italian Zucchini Crescent Pie, which I saw on an e-newsletter from Pillbury.

Italian Zucchini Crescent Pie

• 2 tablespoons LAND O LAKES® Butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons dried parsley flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dried basil leaves
• ¼ teaspoon dried oregano leaves
• 2 LAND O LAKES® Eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8 oz)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 2 teaspoons yellow mustard

1. 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.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. 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.
4. 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.

Makes 6 servings

I know that Tom won't try this, because of all of the onions, but I think it was pretty tasty. Instead on Muenster, I used an Italian blend of cheeses, and my crescents were the garlic butter flavor (since I had them laying around). The pie was nice and cheese-y, the crust was a nice consistency, and the herbs gave it a really nice flavor. It was quite rich, though, so maybe it should be 8 servings?