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

Brown the ground beef and onion until onion is transparent; drain off fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside.

Unroll one 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 three eggs plus yolks from two eggs. Pour half of beaten egg mixture over pie shells. Spoon meat mixture into shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix reserved egg yolk with water and set aside.

Unroll second package of rolls; place four sections of dough together to form a 12x6 inch rectangle. Press edge and perforations together; roll dough into a 12 inch square. Brush edges of bottom crust with egg yolk/water mixture; place dough on top of fillings. Trim, seal and flute edges. Cut slits in top crust.

Brush top with the remaining egg yolk/water mixture. Loosely cover edge with foil strip 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 ten minutes before serving. Yield: 6 servings.