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