Italian Zucchini Crescent Pie

4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls

Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.

Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)

For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.

(Source: L. Bodily)