1. Unroll crescent rolls and separate into 8 triangles. 2. Place 5 triangles in ungreased 9 inch pie pan pressing pieces together to form a crust. 3. Reserve 3 triangles for top crust. 4. Combine remaining ingredients in large mixing bowl & pour into crust. 5. Roll out each remaining triangle so longest side is 9 inches & cut into ½ inch strips. Crisscross strips over filling to form a lattice top & flute edge. 6. Bake at 325 for 60 to 70 minutes or until knife inserted 2 inches from edge comes out clean (Do not overbake). 7. Cool 10 minutes before cutting in wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
