Servings: 6

1 lb. ground beef 1 lb. ground beef
½ cup chopped onion ½ cup chopped onion
8 oz. tomato sauce 8 oz. tomato sauce
1 can mushrooms, drained 1 can mushrooms, drained
¼ cup chopped fresh parsley ¼ cup chopped fresh parsley
¼ tsp. salt ¼ tsp. salt
¼ tsp. dried oregano ¼ tsp. dried oregano
⅛ tsp. pepper ⅛ tsp. pepper
2 tubes (8 rolls each) refrigerated crescent rolls 2 tubes (8 rolls each) refrigerated crescent rolls
3 eggs, separated 3 eggs, separated
6 slices American cheese 6 slices American cheese
1 tbsp. water 1 tbsp. water

Brown ground beef and onion and drain. Stir in tomato sauce, mushrooms, parsley, salt oregano and pepper; set aside.
Unroll 1 tube of rolls and separate dough into triangles. In lightly greased 9-inch pie plate, arrange triangles with pointed ends to the center and press edges together to form a crust.
In bowl, beat whites from 3 eggs plus yokes from 2 eggs. Pour half into crust.
Spoon meat mixture over eggs; arrange cheese slices to top. Spread the other half of the beaten egg mixture.
Unroll second tube of rolls; place four sections of dough together to form a 12-inch x 6-inch rectangle. Press edges and perforations together; roll dough into a 12-inch square.
Beat remaining yolk with water; brush over edges of bottom crust. Place dough on top of filling. Trim, seal and flute edges. Cut slits in top crust. Brush top with the remaining egg yolk/water mixture. Loosely cover eggs with foil to prevent overbrowning.
Bake at 350° for 20 minutes; cover center of pie loosely with foil and bake 20 minutes longer. Let stand 10 minutes before serving.