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 evaporated milk
1 tsp ground oregano
1/4 cup parmesan cheese
1/4 cup bread crumbs
2 tomatoes cut in 6 wedges each
1/4 cup cashew nuts, chopped
2 eggs, beaten slightly
1/4 tsp pepper
Unroll dough and place in ungreased pie pans to form a crust. Sprinkle with 2 tablespoons 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 and 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.