1 lb. ground beef
1/2 c. chopped onion
2 tsp. cornstarch
1 (10 oz.) can mild enchilada sauce
1/4 c. snipped parsley
1 (3 oz.) can chopped mushrooms, drained
2 pkg. crescent rolls (8 rolls each)
3 eggs
6 slices sharp American cheese

In skillet brown beef and onion, drain. Sprinkle meat with cornstarch and blend in. Stir in enchilada sauce, parsley and mushrooms, set aside. Unroll 1 package of rolls, form into rectangle and roll to 12 inch square. Fit into 9 inch pie plate. Trim edge. Separate one of the eggs; set yolk aside. Beat egg whites with remaining two eggs and spread 1/2 over dough.

Spoon meat in the shell. Arrange cheese slices on top and spread remaining egg mixture over cheese. Mix reserved yolk and 1 tablespoon water. Brush lightly on edge of pastry. Reserve remaining yolk mixture. Roll second package of rolls to 12 inch square as before.

Place on top of filling. Trim, seal and flute edge. Cut slits for escape of steam and brush top with remaining egg yolk mixture.

Bake at 350 degrees for 50 to 55 minutes. If pastry gets too brown, cover with foil. Let stand 10 minutes before cutting.