CHEESEBURGER PIE RECIPE
1 pound ground beef
1/2 cup chopped onion
1 8 oz. can tomato sauce
1 4-oz. can chopped mushrooms, drained
1/4 cup snipped parsley
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 packages refrigerated crescent rolls (8 rolls each)
6 slices sharp American cheese (6 ounces)
1 tablespoon water
In skillet cook ground beef and onion till meat is brown and onion is tender; drain off fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper
Unroll (1) one package of the crescent rolls and separate into triangles. Place in a lightly greased 9 inch pie plate, pressing edges together to form a pie shell.
Separate one of the eggs; set yolk aside. Beat egg white with the remaining 2 eggs. Pour half the beaten egg over pie shell. Spoon meat mixture into shell. Arrange the cheese slices atop; spread with remaining beaten egg.
Mix reserved egg yolk with water; lightly brush some over edge of pastry. Reserve remaining yolk mixture.
Unroll second package of crescent rolls. Place the four sections of dough together to form a 12 x 6 inch rectangle. Seal edges and perforations together. Roll out dough to a 12 inch square. Place dough atop filling. Trim; seal and flute edges. Cut slits in top crust for escape of steam. Brush top with the remaining egg yolk mixture.
Loosely cover edge with a strip of foil to prevent over-browning. Bake at 350 degrees for 20 minutes. Cover center of pie loosely with foul. Bake 20 minutes longer. Let stand 10 minutes before serving. Makes 6 servings.