It doesn't use Italian dough, and instead, it relies on something I seldom use: canned dough from the refrigerator aisle at the grocery store. However, in a moment of weakness, I bought some, and I've used it for various purposes throughout the month. It performed wonderfully here.
What You Need:
- 1 can crescent roll dough
- 1 tsp olive oil
- 1 tsp minced garlic
- 1 tsp minced fresh basil
- 1 cup shredded zucchini
- 1 cup shredded mozzarella cheese
- a sprinkling of sea salt
- 1 beaten egg
- Preheat your oven to 375 degrees.
- Carefully roll out the crescent dough into a rectangle on a sheet of parchment. Pat together all the seams, being sure no seam is visible before moving on.
- Spread the dough with the olive oil, the garlic, and the basil. Now, spread the zucchini and mozzarella over the dough evenly, and sprinkle with salt.
- Fold the longest edges in, then fold one short end in. Now, roll up very tightly, jelly-roll style. Double-check that all the seams are secure.
- Brush the dough with the beaten egg.
- Bake for 30 minutes. Remove and let stand ten minutes before slicing and serving.