Beefy Cheese Pie

• 1 lb. ground chuck
• 1/2 c. chopped onion
• 1 (8 oz.) can tomato sauce
• 1/4 c. parsley
• 1 (3 oz.) can chopped mushrooms, drained
• 1/4 tsp. oregano
• 2 pkg. refrigerated crescent rolls
• 3 eggs
• 6 slices sharp process American cheese
• 1/8 tsp. pepper

1. Brown chuck; drain.
2. Add onion, next 4 ingredients and pepper; set aside.
3. Unroll 1 package rolls.
4. Place the 4 sections of dough together, forming a 12 x 6-inch rectangle.
5. Seal edges and perforations together.
6. Roll to 12-inch square.
7. Fit into a 9-inch pie plate; trim.
8. Separate one of the eggs; set yolk aside.
9. Beat egg white with 2 remaining eggs.
10. Spread half over dough.
11. Spoon meat mixture into shell and arrange cheese slices atop; spread remaining egg mixture over cheese.
12. Mix reserved yolk and 1 tablespoon water; brush lightly on edge of pastry.
13. Reserve remaining egg mixture.
14. Roll second package of rolls to 12-inch square as before, placing atop filling.
15. Trim, seal and flute edge; cut slits for escape of steam.
16. Brush top with remaining egg yolk mixture.
17. Bake at 350u0b0 for 50 to 55 minutes.
18. If pastry gets too brown, cover with foil.
19. Let stand 10 minutes before serving. Serves 6.

ground chuck, onion, tomato sauce, parsley, mushrooms, oregano, crescent rolls, eggs, american cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726000 (may not work)