Italian Zucchini Crescent Pie…

I love looking at old cook books.  Occasionally I will fix a recipe from one of them.  On my recipe site when I first started it in 2007 on Windows Live Spaces I made mention of the fact that I learned to cook from a Betty Crocker cookbook that I received as a wedding gift.  Looking back I must say it was the best wedding present that Jim and I received.  My greatest claim to cooking fame at that time was fixing Kraft Macaroni and Cheese from the blue box.  Yep!  they had Kraft mac and cheese in the 50s.

OK, that is enough of the reminiscing.  Yesterday at a garage sale I found some Pillsbury Bake-Off cook booklets for 25 cents each.  One of them was really great.  It featured Bake-Off winners from 1949 through to the 90s.  One recipe  caught my eye because of the zucchini recipes that Nellie has been posting on her blog recently.  This recipe is for Nellie who is having a bonanza harvest of zucchini this season.

The 1980 Bake-Off winner was Millicent Caplan from Florida.  Her recipe follows:
Italian Zucchini Crescent Pie

• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons margarine or butter
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano leaves
• 2 eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese
• 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
• 2 teaspoons prepared mustard

1. Preheat oven to 375 degrees  In large skillet over medium-high heat cook the zucchini and onions in the margarine until tender.  Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture
2. Separate dough into 8 triangles.  Place in ungreased 10 inch pie pan or 11 inch quiche pan; press over bottom and up sides to form crust.  Firmly press perforations to seal.  spread crust with mustard.  Poor egg mixture evenly into crust –lined pan.
3. Bake at 375 degrees for 18 – 22 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes before serving. 

TIP:  Cover edges of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.
Back in the days when I was cooking everything from scratch I had all of the mentioned spices.  I don’t keep all of them now, no reason too.  This recipe does sound good and I would love to taste it.
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Stay safe and be happy!!
Beth