Colorful vegetabes in a pie make this good looking recipe perfect for your table.

Summer Recipes

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Servings: 8
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 25-30 min

Ingredients

7 Rhodes Texas™ Rolls, thawed and risen
1/2 cup sliced yellow squash
1/2 cup sliced zucchini squash
1 8-ounce package frozen asparagus tips, thawed
1/2 cup sliced onion
1/2 cup chopped sweet red pepper
1/2 cup chopped yellow pepper
1 cup hot pepper cheese or Monterey jack cheese
1 teaspoon dill weed
1 tablespoon ranch-style dressing mix

Instructions

Press 4 rolls to cover the bottom of an 8-inch pie dish or round sprayed cake pan. Set aside the remaining 3 rolls for top crust. Prebake crust at 350°F 10 minutes.

Combine all other ingredients and pour into pan. Press remaining 3 rolls together and roll to a 9x6-inch rectangle. Cut lengthwise into 6, 1-inch strips. Place three strips to form lattice pattern, weaving in and out of first strips. Trim excess dough. Bake at 350°F 25-30 minutes. Let stand 5 minutes before cutting.