Crescent Vegetable Pie

Crescent Vegetable Pie Recipe

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Shawn A Reed



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  • 1 lb
    ground beef
  • 1/2 c
    chopped onion
  • 1/4 tsp
  • 1/8 tsp
  • 1.5 c
    zucchini, sliced
  • 1/4 c
    chopped green bell pepper
  • 2 Tbsp
  • 1 tsp
    dill weed
  • 1/4 tsp
  • 8 oz
    refrigerated crescent rolls
  • 1 c
    shredded cheddar cheese
  • 1.5
    tomatoes, sliced

How to Make Crescent Vegetable Pie


  1. Heat oven to 375.
  2. Brown meat and onion; drain.
  3. Stir in salt and pepper.
  4. Saute zucchini and green pepper in butter for 5 minutes, stirring frequently.
  5. Stir in dill weed and salt.
  6. Separate dough into 8 triangles.
  7. Place triangles in ungreased 8-9 inch pie pan; press over bottom and up sides to form crust.
  8. Spoon meat mixture over crust.
  9. Sprinkle 1/2 cup of cheese over meat mixture.
  10. Spread zucchini mixture evenly over meat; top with tomato slices.
  11. Bake at 375 for 10 minutes longer.
  12. Cool 5 minutes before serving.
  13. Cut into wedges.

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About Crescent Vegetable Pie

Course/Dish: Beef, Savory Pies
Other Tag: Quick & Easy

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