1/2 cup chopped onion
1 8-ounce can tomato sauce
1 4-ounce 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 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 12x6-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° for 20 minutes.
Cover center of pie loosely with foil.
Bake 20 minutes longer.
Let stand 10 minutes before serving.