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

Cook ground beef and onion until meat is brown, drain off fat. Add tomato sauce, mushrooms, parsley, salt, oregano and pepper. Unroll 1 package of crescent rolls and separate dough. Place in slightly greased 9 inch pie plate, pressing edges together to form a pie shell. Spoon meat mixture into shell. Arrange cheese slices on top. Unroll second package of crescent rolls and place on top of filling. Seal and flute edges. Loosely over edge with a strip of foil to prevent over-browning. Bake at 350 degrees for 20 minutes. Cover the center of pie loosely with foil and bake 20 minutes longer. Let stand 10 minutes before serving. Serves 6.