Recipe courtesy of Valerie Bertinelli
Episode: Kitchen Cousins
Valerie's Italian Veggie Pie
Total:
1 hr 10 min
Active:
30 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Directions

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.

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