Crescent Vegetable Pie
Yield
1 piePrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
zucchini
sliced |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
dill weed
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounce |
crescent roll dough
|
*
|
| 1 | cup |
cheddar cheese
(4 ounces) |
*
|
| 1 ½ | each |
tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 355 | ml |
zucchini
sliced |
|
| 59 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
dill weed
|
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
crescent roll dough
|
*
|
| 237 | ml |
cheddar cheese
(4 ounces) |
*
|
| 1.5 | each |
tomatoes
sliced |
|
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.
