Crescent Vegetable Pie
Submitted by bmcint4193
Ground beef, sauteed zucchini, and green pepper layered with cheddar and fresh tomato slices in a flaky crescent roll crust. A quick savory pie with a hint of dill, ready in 30 minutes.
YIELD
1 piePREP
20 minCOOK
10 minREADY
30 minA savory pie that puts your summer zucchini surplus to good use.
Seasoned ground beef lines a crescent roll crust, then gets topped with dill-kissed sauteed zucchini, green pepper, a layer of melted cheddar, and sliced fresh tomatoes. It bakes up fast and slices into hearty wedges.
This is the kind of dinner that cleans out the veggie drawer and still gets the family to the table with zero complaints.
Pro Tips
- Don’t skip the dill. It’s the secret spark that ties the zucchini and beef together.
- Pat the zucchini dry after slicing. Excess moisture makes the crust soggy.
- Let it rest 5 minutes before cutting so the wedges hold their shape.
- Use ripe, in-season tomatoes for the best flavor. Hothouse tomatoes in winter will taste flat here.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Brown meat and onion; drain.
Stir in salt and pepper.
Sauté 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 to 9 inch pie pan; press over bottom and up sides to form crust.
Spoon meat mixture over crust.
Sprinkle ½ cup of cheese over meat mixture.
Spread zucchini mixture evenly over meat; top with tomato slices.
Bake at 375℉ (190℃) for 10 minutes longer.
Cool 5 minutes before serving.
Cut into wedges.
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