Ingredients: |
Ingredients: 1 lb. lean ground beef
1 medium onion
1 can (8 oz) tomato sauce
1 can (4 oz) chopped mushrooms, drained
1/4 cup chopped fresh parsley or 1 1/2 tbsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. dried oregano, crumbled
1/8 tsp. pepper
2 packages crescent rolls
3 large eggs, divided
6 slices American cheese
1 tbsp. water
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Directions: |
Directions:In a large, heavy skillet over medium heat, cook ground beef and onion until beef is browned. Drain off excess fat, stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper. Unroll one package of crescent rolls, separate into triangles. Place in a lightly buttered 9-inch pie pan, pressing to seal perforations and form a pie shell. Separate one of the eggs, set egg yolk aside. Beat together the 2 eggs and 1 egg white. Pour half beaten egg over pie shell. Spoon meat mixture into pie shell then arrange cheese slices over top. Pour remaining beaten egg mixture over cheese. Mix reserved egg yolk with 1 tbsp. water. Brush a little over the pastry edges. Unroll second package of crescent rolls. Press together to form a rectangle about 12 x 6 inches. Press perforations together to seal. Roll out to a 12-inch square, place over filling, trim and seal, crimp edges. Cut a few slits in the top of the crust to vent then brush with remaining egg yolk mixture. Cover pastry edge loosely with a strip of foil to prevent over browning. Bake pie at 350 for 20 minutes. Cover loosely with foil and bake 20 minutes longer. |
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