* Exported from MasterCook *
Crescent Vegetable Pie
Recipe By : Pillsbury Easy & Elegant Recipes, Pillsbury Classics #10
Serving Size : 6 Preparation Time :0:00
Categories : Bobbie Not Sent Cheese
Ground Beef Pillsbury
Tomatoes Using Refrigerator
Rolls/Dough
Zucchini
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups zucchini -- sliced
1/4 cup chopped green bell pepper
2 tablespoons margarine
1 teaspoon dill weed
1/4 teaspoon salt
8 ounce can Pillsbury Refrigerated Crescent Rolls
1 cup shredded cheddar cheese -- (4 ounces)
1 1/2 tomatoes -- sliced
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. 47
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