Zucchini And Cheese Squares Crescent Roll Crust Recipes

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.

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.

MOM'S ZUCCHINI PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
• Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
• Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.

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 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.

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.

CHEESY ZUCCHINI PIE

Steps:

• Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
• Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
• Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
• Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
• Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
• Remove from oven and allow to set completely before serving, 10 to 15 minutes.

ITALIAN ZUCCHINI CRESCENT CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In large skillet melt your butter over medium/high heat.
• Add zucchini and onions and cook until tender.
• Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
• Mix well and set aside and let cool.
• In a large bowl, add beaten eggs and shredded cheeses together.
• Stir in your cooled vegetables.
• Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
• Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
• Spread mustard evenly over the dough.
• Pour your egg and veggie mixture into your pan evenly.
• Bake at 375 degrees for 30 minutes.
• Take out and place foil strips around edges to prevent excessive browining.
• Place back in oven for about another 10 minutes or until inserted knife comes out clean.
• Let it cool for about 10 minutes before serving.

ZUCCHINI AND CHEESE SQUARES (CRESCENT ROLL CRUST)

Steps:

• 1. Preheat oven to 375 degrees. In a 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.
• 2. In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
• 3. Pat the crescent rolls dough into a 9x12 cake pan to form a crust. Pat the sides so they go up the side of the pan a little bit.
• 4. Spread dough with mustard. Pour vegetable mixture evenly onto crust.
• 5. Bake @ 375 degrees for 18-20 minutes or until knife inserted into the middle comes out clean. (if crust begins to brown too quickly, cover the edges with foil)
• 6. Let stand for 10 minutes before serving. Cut and enjoy! :)