Zucchini Crescent Pie

• 4 c. zucchini, unpeeled, thinly sliced
• 1 c. onion, chopped
• 1/2 c. margarine
• 1/2 c. parsley, chopped
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. sweet basil leaves
• 1/4 tsp. oregano leaves
• 2 eggs, well beaten
• 2 c. cheese, shredded (Mozzarella or Muenster)
• 8 oz. can refrigerated dinner rolls
• 2 tsp. Dijon mustard

1. In skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings.
2. In large bowl, blend eggs and cheese; stir into vegetable mixture.
3. Separate dinner roll dough into 8 triangles and place in 10 x 8-inch baking dish, pressing dough over bottom and sides to form a crust.
4. Spread crust with mustard.
5. Pour vegetable mixture into crust.
6. Bake at 375u0b0 for 18 to 20 minutes or until knife inserted comes out clean.
7. If crust becomes too brown, cover with foil during last 10 minutes.
8. Cut into wedges.
9. Serve hot.

zucchini, onion, margarine, parsley, salt, black pepper, garlic powder, sweet basil, oregano leaves, eggs, cheese, dinner rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234171 (may not work)