1 lb. ground beef
1/2 c. chopped onion
1 med. bell pepper, chopped
1 (8 oz.) can tomato sauce
1 (3 oz.) can chopped mushrooms
2 pkgs. crescent rolls (8 rolls ea.)
3 eggs
6 slices American cheese

In skillet brown beef and onion. Drain. Stir in next 3 ingredients and 1/8 teaspoon pepper. Set aside.

Unroll one package of rolls. Place the four sections of dough together forming a 12"x6" rectangle. Seal edges and perforations. Roll to 12" square. Fit into a 9" pie plate. Trim. Separate one egg; set yolk aside. Beat egg white with remaining eggs. Spread 1/2 over dough. Spoon meat into shell. Arrange cheese slices over top, spread remaining egg mixture over cheese. Roll second package of rolls. Place on top of filling. Trim, seal and flute edges. Cut slits for steam. Brush with remaining egg yolk. Bake at 350 degrees for 50 to 55 minutes. Let stand 10 minutes.