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Crescent Vegetable Pie

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 pound ground beef

    2. 1/2 cup chopped onion

    3. 1/8 teaspoon pepper

    4. 1 1/2 cups zucchini -- sliced

    5. 1/4 cup chopped green bell pepper

    6. 2 tablespoons margarine

    7. 1 teaspoon dill weed

    8. 1/4 teaspoon salt

    9. 8 ounce can Pillsbury Refrigerated Crescent Rolls

    10. 1 cup shredded cheddar cheese -- (4 ounces)

    11. 1 1/2 tomatoes -- sliced

    Instructions Jump to Ingredients ↑

    1. Heat oven to 375 F. Brown meat and onion; drain. Stir in salt and pepper. Saute zucchini and green pepper in margarine for 5 minutes, stirring frequently. Stir in dill weed and salt. Separate dough into 8 triangles. Place triangles in ungreased 8-9 inch pie pan; press over bottom and up sides to form crust. Spoon meat mixture over crust. Sprinkle 1/2 cup of cheese over meat mixture. Spread zucchini mixture evenly over meat; top with tomato slices. Bake at 375 F. for 10 minutes longer. Cool 5 minutes before serving. Cut into wedges. Serves 6. Per serving; 410 calories, 21 g protein, 19 g carbohydrate, 28 g fat, 770 mg. sodium, 435 mg potassium Pillsbury Easy & Elegant Recipes, Pillsbury Classics #10, p.

    2. MC formatting by bobbi744@acd.net ICQ#2099532

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