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

In skillet cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.

Unroll one package of the crescent rolls and separate into triangles. Place in a greased 9-inch pie plate, pressing edges together to form a pie shell.

Separate one of the eggs; set yolk aside. Beat egg white with the remaining 2 eggs. Pour half the beaten egg over pie shell. Spoon meat mixture into shell. Arrange the cheese slices atop; spread with remaining beaten egg.

Mix reserved egg yolk with water; lightly brush some over edge of pastry. Reserve remaining yolk mixture. Unroll second package of crescent rolls. Place the four sections of dough together to form a 12x6 inch rectangle. Trim; seal and flute edges. Cut slits in top crust for steam to escape. Brush top with the remaining egg yolk mixture.

Loosely cover edge with a strip of foil to prevent over-browning. Bake at 350 degrees for 20 minutes. Cover center of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving. Makes 6 servings.