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|Layered Zucchini Pie|
"Use up those summer time zucchini to make this tasty pie! Best served chilled, but heat is good too."
- half pound bulk Italian sausage
- 1 tablespoon olive oil
- 3 zucchini, cut into 1/4 inch slices
- three cloves garlic, minced
- 2 tablespoons chopped fresh basil
- salt and pepper to flavor
- 2 (eight ounce) programs refrigerated crescent rolls
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/four cup solar-dried tomato pesto
- 3 eggs
- 1/3 cup heavy cream
- 1 teaspoon paprika
|Prep : 20M||Cook : 8M||Ready in : 1H55M|
- Preheat an oven to 375 ranges F (190 ranges C). Line a ten inch springform pan with parchment paper.
- Heat a big skillet over medium-excessive warmth. Stir inside the Italian sausage; cook dinner and stir until evenly browned, approximately 10 minutes. Drain well and reserve.
- Heat the olive oil the skillet over medium warmth. Stir in zucchini and garlic; cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet; cover and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper to flavor. Cool slightly; place in a rectangular of cheesecloth or a colander and squeeze dry.
- Use one could of crescent dough to shape a crust inside the springform pan, pressing dough up facets. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the ultimate 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a big bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place final crescent dough, in one piece, on top of pan to form a pinnacle crust. Trim; poke hollow inside the middle to vent.
- Place pan on a baking sheet. Bake in preheated oven for 35 mins. Cover with aluminum foil; bake a further 15 mins. Turn off oven; permit pie to relaxation in heat oven for 20 mins. Serve warm, or refrigerate for at least 3 hours to serve chilled.
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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