Thursday, February 19, 2009

The Most Photographed Recipe

Have you ever cooked something and thought it was so beautiful that you had to take a photo? Maybe I am weird, but I photographed "pretty" meals long before I started blogging, and as my last post showed, even when I am not blogging I still take the photos!

There is one meal which I make on a semi-regular basis and pretty much EVERY TIME I make it, I photograph it, and I have NEVER written about it. I went through my photos the other day to see how many I could find, and this is really just a quick sampling.

The photos go back to 2006, which means I have 3 years of photos of this one meal. The meal hasn't changed all that much. Sometimes I don't have sun-dried tomatoes, or I add green beans instead of snow peas, but the beauty of this meal is it's versatility.

I always have a can of Pillsbury reduced fat crescent rolls in the fridge and some egg beaters in the freezer. So long as there are some vegetables and cheese in the fridge I can pull a Tomato Broccoli Crescent Pie together in 15 minutes. Sometimes it doesn't have tomatoes OR broccoli in it, but the idea is the same and it's always delicious.

Tomato Broccoli Crescent Pie

It's really hard to mess this recipe up. So play with it and see what comes out. It pretty much always looks beautiful and is absolutely always delicious!


  • 4 cups diced vegetables (coarsely chopped broccoli, onions, mushrooms, peppers, green beans, snow peas, asparagus, etc.)
  • 1/3 cup julienne sun-dried tomatoes in oil (if you can't find those in oil, you can use the dried ones, just make sure you soak them in HOT water for 30 minutes first)
  • black pepper
  • garlic
  • 1T basil
  • 1T oregano
  • 3/4 - 1 cup egg beaters (you can use real eggs if you like, it's roughly 3-4 eggs)
  • 1-2 cups grated cheese (mozzarella, sharp, muenster, Parmesan, mix it up)
  • 1 8oz. can refrigerator crescent rolls

  • Preheat oven to 375 degrees.
  • Open crescent rolls, unroll and press into pie plate to create crust.
  • Chop vegetables and stir-fry for about 3 minutes in olive oil over high heat, just to soften.
  • Add sun-dried tomatoes and spices to veggies. Remove from heat.
  • In a separate bowl, mix egg beaters and cheese together. Add vegetables ad stir together. The mixture should be gooey and cheesy but not too runny. You really can't mess this one up, so just go with your gut.
  • Pour into the pie crust and then throw in the oven. It generally bakes for 30-40 minutes, depending on how thick it is. Just pay attention to it and take it out when it's firm in the middle.
  • Remove from the oven and allow to stand for 10 minutes. This might be why I have so many photos of this recipes, it's something to do during the 10 minute wait (which honestly is generally more like 2 minutes in my house.)

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