Post by wilderness on Sept 30, 2018 7:41:24 GMT -5
Valerie's Italian Veggie Pie-nancycooksnj
Yield: 8 to 12 servings
Ingredients
3 tablespoons olive oil
8 ounces white button mushrooms, sliced
2 shallots, chopped
One 5-ounce bag baby spinach, washed and dried
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated crescent rolls
4 cups shredded mozzarella
3 tablespoons grated Parmesan or Pecorino-Romano
Preheat the oven to 350 degrees F.
Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
Pat the crescent roll dough into a 9-by-13-inch casserole dish.
In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
Bake until golden brown, 30 to 40 minutes.
Yield: 8 to 12 servings
Ingredients
3 tablespoons olive oil
8 ounces white button mushrooms, sliced
2 shallots, chopped
One 5-ounce bag baby spinach, washed and dried
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated crescent rolls
4 cups shredded mozzarella
3 tablespoons grated Parmesan or Pecorino-Romano
3 eggs, beaten
DirectionsPreheat the oven to 350 degrees F.
Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
Pat the crescent roll dough into a 9-by-13-inch casserole dish.
In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
Bake until golden brown, 30 to 40 minutes.
