1 tube crescent roll dough
2 tsp. prepared mustard
1 1/2 lbs. fresh asparagus, trimmed to 1/2" pcs.
1 med. onion, chopped
1/2 c. sliced fresh mushrooms
1/4 c. butter, cubed
2 eggs, lightly beaten
2 c. shredded mozzarella cheese
1/4 c. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ea. : dried basil, oregano and rubbed sage
Press dough into greased 10" pie pan. Spread with mustard. In a lg. pan, saute vegetables until almost tender. Add remaining ingredients and pour into pie pan. Bake @ 375 degrees for 25-30 min. Let stand for 5 min before serving. Serves 6-8.
No comments:
Post a Comment