1 lb. ground beef
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/8 tsp. pepper
3 eggs
1 tbsp. water
1/2 c. chopped onion
1/4 c. chopped parsley
1/8 tsp. dried oregano
2 pkg. (8 rolls each) refrigerated crescent rolls
6 slices (6 oz.) American cheese

Brown the ground beef and onion until onion is transparent; drain off fat. Stir in tomato sauce, parsley, salt, oregano and pepper; set aside. Unroll 1 package 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 pie shell. Separate eggs, beat together whites from 3 eggs and yolks from 2 eggs. (Save 1 egg yolk). Pour half of the beaten egg mixture over pie shell. Spoon meat mixture into shell. Arrange cheese slices on top. Spread with remaining beaten egg.

Mix reserved egg yolk with 1 tablespoon water and set aside. Unroll second package of rolls, place 4 sections of dough together to form a 12 x 6 inch rectangle. press edges and perforations together; roll dough into 12 inch square. Brush edges of bottom crust with egg/water mixture; place dough on top of filling. Trim and seal and flute edges. Cut slits in top crust. Brush top with remaining egg yolk/water mixture. Loosely cover edges with foil strips to prevent over-browning. Bake at 350 degrees for 20 minutes, cover center of pie loosely with foil and bake 20 minutes longer. Let stand 10 minutes before serving. Yield 6 servings. (This pie reheats well at 300 degrees for 20-30 minutes.)