2 cans Crescent Dinner Rolls
1/4 cup bread crumbs
6 medium zucchini squash
1/2 cup olive oil
1 cup green pepper, chopped
2/3 cup onion, chopped
1 cup evoprated milk
1 teaspoon (tsp) ground oregano
1/4 cup parmesan cheese
1/4 cup bread crumbs
2 tomatoes cut in 6 wedges each
1/4 cashew nutes, chopped
2 eggs, beaten slightly
1/4 teaspoon (tsp) pepper
Unroll dough & place in ungreased pie pans to form a crust. Sprinkle with 2 tablespoons (tbsp) bread crumbs. Slice squash 1/8 inch. Saute in olive oil 'til crisp or light brown. Place alternate layers on crust with tomatoes. Saute green pepper & onion in oil left. Add nuts and sprinkle over zucchini & tomatoes. combine milk, eggs and spices. Pour over pies. Sprinkle mixture of cheese and remaining crumbs. Bake at 325 degrees for 30 minutes. Cool 5 minutes before serving. Makes two 9 inch pies.