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

Brown ground beef and onion. Drain off fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper, set aside. Unroll 1 package rolls and separate dough into triangles. In lightly greased 9 inch pie plate arrange triangles with pointed ends to center and press together to form pie shell. Separate eggs, beat whites from 3 eggs + yolks from 2 eggs. Pour half mixture over pie shell.

Spoon meat mixture into shell, arrange cheese slices on top. Spread with egg mixture. Mix reserved egg with water, set aside. Unroll second package of rolls. Place sections together to form top crust. Roll thin. Place dough on top of filling. Brush with egg yolk and water mixture. Cut slits Cover edges with foil. Bake at 350 degrees for 20 minutes. Cover center of pie. Bake 20 minutes longer. Serves 6.