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

In skillet, brown beef and onion; drain. Stir in tomato sauce, parsley, mushrooms, pepper and oregano; set aside.

Unroll one package of rolls, place the four sections of dough together, forming 12x6 inch rectangle. Seal edges and perforations together. Roll to 12 inch square. Fit into 9 inch pie plate; trim.

Separate one of the eggs; set yolk aside. Beat egg white with remaining 2 eggs. Spread half over dough. Spoon meat into shell. Arrange cheese slices atop; spread remaining egg mixture over cheese. Mix reserved yolk and 1 tablespoon water; brush lightly on edge of pastry. Reserve remaining.

Roll second package of rolls to 12 inch square as above. Place atop filling, trim, seal and flute edge; cut slits for escape of steam. Brush top with remaining egg yolk mixture. Bake in 350 degree oven for 50 to 55 minutes. If pastry gets too brown, cover with foil. Let stand 10 minutes. Makes 6 servings.