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Crescent Vegetable Pie

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Recipe

 

Yield

1 pie

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
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½ cup onions
chopped
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¼ teaspoon salt
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teaspoon black pepper
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1 ½ cups zucchini
sliced
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¼ cup green bell peppers
chopped
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2 tablespoons margarine
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1 teaspoon dill weed
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¼ teaspoon salt
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8 ounce crescent roll dough
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1 cup cheddar cheese
(4 ounces)
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1 ½ each tomatoes
sliced
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
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118 ml onions
chopped
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1.3 ml salt
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0.6 ml black pepper
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355 ml zucchini
sliced
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59 ml green bell peppers
chopped
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3E+1 ml margarine
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5 ml dill weed
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1.3 ml salt
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231.2 ml/g crescent roll dough
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237 ml cheddar cheese
(4 ounces)
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1.5 each tomatoes
sliced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 35461% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 473mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 57g
Vitamin A 15% Vitamin C 37%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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