Egg Roll Pie-
I know it sounds like an odd name for a recipe. But I do get creative and take a lot of liberties when it comes to naming my recipes, giggle. Sometimes recipes come out of leftovers in the fridge and when I discovered we had a package of egg roll wrappers and some wonderful cheese Add a bit of fresh vegetables and this recipe was born! 🙂
What You Need
6-8 Egg roll wrappers
3 Medium Zucchini chopped ( peeled)
1 8 oz. Package button mushrooms ( add in a few shiitake mushrooms optional)
1/2 Cup green onions (tops and bottoms) chopped
1 Clove garlic (crushed)
4 Tbsp. olive oil
1 Tbsp. low sodium soy sauce (optional)
1/4 Cup water chestnuts chopped- (optional)
2 Cups sharp cheddar cheese
1 tsp Mrs. Dash Table blend seasoning ( or equivalent “onion, spices (black pepper, chili pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary), garlic, orange peel, carrot, lemon juice powder, tomato, red bell pepper, citric acid, oil of lemon”)
1/2 Tbsp. Black pepper
2 Tbsp. butter ( or margarine)
1 Cup Milk
3 Tbsp. Flour
4 Tbsp. Olive oil I divided)
8-9 inch Pie pan ( or cake pan)
Nonstick frying pan
Before You Start- Oil the inside bottom and sides of the pie pan with olive oil (add about a tablespoon and then use your finger or a paper towel to spread it evenly). Preheat oven to 375°
Lets Make It!
Line the pie pan with egg roll wrappers overlaying them as you go, covering the bottom and going up the sides to create your pie shell. Drizzle with a tablespoon of olive oil and spread evenly all over using your fingers or the back of a spoon. Place egg roll wrapper lined pie pan on a baking sheet and bake for 5-8 minutes (until browned). Remove from oven and set aside.
Heat 2 tablespoons of olive oil in a frying pan over medium high heat, add onions and garlic and sauté until slightly tender, add zucchini, mushrooms and water chestnuts, Sprinkle with Mrs Dash, pepper and soy sauce. Stir occasionally until vegetables are tender.
In a saucepan over medium heat, whisk milk, butter and flour together until bubbling and thick enough to coat the back of a spoon ( you may need to add a bit more milk or flour accordingly) you don’t want any lumps. Remove from the direct heat and add cheese a little at a time and whisk until smooth.
Pour vegetable mixture into the egg roll pie crust and spread evenly. Pour the cheese mixture all over the top of the vegetables. Place on the baking sheet and bake for 20-25 (until solid and cooked through) remove from oven and let sit for 5 minutes. Remove carefully from the pie pan and serve (leave in pan if you prefer)
**Katie Tids Bits ** add you favorite egg roll vegetables to this pie too.♥
What have you made with your leftovers recently?
DISCOUNT FOR KATHERINES CORNER READERS BELOW
Please join me in welcoming my newest sponsor, The Painted Chateau. A lovely online shop owned by Christine where you will find treasures from days gone by. Beautiful antiques,ironstone, Limoges and more. New items are added regularly. You will surely find something to inspire your decorating and love for vintage decor. Christine is generously offering a 15% discount on your first purchase in April. Just mention Katherines Corner and she will make the adjustment for you
thank you hugs coming your way