California Vegetable Pie
A colorful vegetable and beef pie with cheesy goodness and a flaky crescent crust, perfect for family dinners or casual gatherings with fresh tomato topping.
Ingredients
Instructions
- Brown the ground beef and chopped onion in a skillet; drain excess fat.
- Add salt and pepper to the meat mixture.
- Saute sliced zucchini and chopped green pepper in margarine for 5 minutes.
- Add dill weed to the vegetable mixture.
- Unroll the crescent roll dough and press into a pie shell to make the crust.
- Layer half of the cheese, then the cooked meat mixture, and the sautéed vegetables in the crust.
- Top with the remaining cheese and arrange tomato slices on top.
- Bake at 375°F (190°C) for 25 minutes.
- Let stand for about 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
439
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).