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Ingredients
1 Pound ground beef
1/2 Cup onion, chopped
1 8 Ounce can tomato sauce
1 (4 oz) Can chopped mushrooms, drained
1/4 Cup snipped parsley (optional)
1/4 Teaspoon salt
1/4 Teaspoon crushed, dried oregano
2 (8 count) Packages refrigerated crescent rolls
3 Eggs
6 Slices American cheese
1 Tablespoon water
Instructions
In a skillet, cook the ground beef and onion till the meat is browned and the onion is tender; drain off the grease. Stir in the tomato sauce, drained mushrooms, parsley, salt and oregano. Unroll one package of crescent rolls and separate into triangles. Place in a lightly greased 9" pie pan, pressing edges together to form a pie shell.
Separate one of the eggs, setting the yolk aside. Beat the egg white with the remaining 2 eggs. Pour 1/2 the beaten egg over the pie shell. Spoon the meat mixture into the shell. Arrange the cheese over the meat, spread the remaining beaten egg over the top of the cheese.
Mix the reserved egg yolk with water; and lightly brush some over the edge of the pastry. Reserve the remaining yolk mixture.
Unroll the second package of rolls. Place the 4 sections of dough together to form a 12� x 6� rectangle. Seal the edges and perforations together. Roll it out to a 12� square. Place the dough atop the filling. trim, seal and flute the edges. Cut slits in the top crust so steam will escape. Brush the top crust with the remaining yolk mixture.
Loosely cover edge of pie with a strip of foil to prevent over-browning. Bake at 350�F for 20 minutes. Cover the center of the pie with foil also, and bake for 20 minutes longer. Let stand 10 minutes before serving.