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7 Rhodes Texas rolls, thawed and risen
1/2 c sliced yellow squash
1/2 c sliced zucchini squash
1 8-oz pkg frozen asparagus tips, thawed
1/2 c sliced onion
1/2 c chopped sweet red pepper
1/2 c chopped yellow pepper
1 c hot pepper cheese or monterey jack cheese
1 tsp dillweed
1 tbsp ranch dressing mix

Press 4 rolls to cover the bottom of an 8-inch pie dish or round cake pan sprayed with non-stick cooking spray. Set aside the remaining 3 rolls for top crust. Prebake crust at 350 degrees 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 3 strips evenly spaced on top of pie. Use remaining 3 strips to form lattice pattern, weaving in and out of first strips. Trim excess dough. Bake at 350 degrees 25-30 minutes. Let stand 5 minutes before cutting.