1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms
1/4 c. chopped parsley
Dash of salt, pepper, oregano
2 pkgs. crescent rolls
3 eggs
6 slices American cheese
1 tbsp. water

Brown meat and onion; drain off fat. Add mushrooms, tomato sauce, parsley, salt, pepper and oregano. Separate dough from one package. Arrange with pointed ends to center and press edges together in a 9" pie plate. Beat 3 eggs and put half on the pie shell. Add the meat mixture put cheese slices on top of mixture. Spread with remaining beaten egg. Press 4 rolls from second package to make top crust. Flute edges. Cut slits in top. Loosely cover edge with foil to prevent over browning. Bake at 350 degrees for 20 minutes. Cover rest of pie with foil and bake another 20 minutes.