1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mushrooms, drained
1/4 c. chopped parsley
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper
2 pkg. (8 rolls ea.) refrigerated crescent rolls
3 eggs
6 slices (6 oz.) 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 1 package or 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 eggs plus yolks from 2 eggs. Pour half of beaten egg mixture over pie shell. 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 12 inch by 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. Yield: 6 servings.