crescent vegetable pie

Name: Crescent Vegetable Pie
Yield: 6
Ingredients: 1 pound(s) ground beef; 1/2 cup(s) chopped onion; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1.5 cup(s) zucchini, sliced; 1/4 cup(s) chopped green bell pepper; 2 tablespoon(s) butter; 1 teaspoon(s) dill weed; 1/4 teaspoon(s) salt; 8 ounce(s) refrigerated crescent rolls; 1 cup(s) shredded cheddar cheese; 1.5 - tomatoes, sliced

30 Pinches

ShawnE E

southern, PA

Updated on Jan 15, 2012

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yield 6 serving(s)

Ingredients

1 pound ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1.5 cups zucchini, sliced
1/4 cup chopped green bell pepper
2 tablespoons butter
1 teaspoon dill weed
1/4 teaspoon salt
8 ounces refrigerated crescent rolls
1 cup shredded cheddar cheese
1.5 - tomatoes, sliced

How To Make crescent vegetable pie

Step 1

Heat oven to 375.

Step 2

Brown meat and onion; drain.
Step 3

Stir in salt and pepper.
Step 4

Saute zucchini and green pepper in butter for 5 minutes, stirring frequently.
Step 5

Stir in dill weed and salt.
Step 6

Separate dough into 8 triangles.
Step 7

Place triangles in ungreased 8-9 inch pie pan; press over bottom and up sides to form crust.
Step 8

Spoon meat mixture over crust.
Step 9

Sprinkle 1/2 cup of cheese over meat mixture.
Step 10

Spread zucchini mixture evenly over meat; top with tomato slices.
Step 11

Bake at 375 for 10 minutes longer.
Step 12

Cool 5 minutes before serving.
Step 13

Cut into wedges.
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