Tuesday, August 6, 2013

Cheeseburger Pie


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)
3 eggs
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.