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

Brown the ground beef and onion until onion is transparent, drain off the fat. Stir in tomato sauce, mushrooms, 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 egg plus yolks from 2 eggs. Pour half of beaten egg mixture over pie shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix reserves egg yolk with water and set aside. Unroll second package of rolls; place four sections of dough together to form a 12 x 6 inch rectangle. Press edges 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 filling. 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 10 minutes before serving. Yields 6 servings.