1 lb. ground beef
1/2 c. chopped onion
2 tsp. cornstarch
1 (10 oz.) can El Paso mild enchilada sauce
1/4 c. parsley
1 (3 oz.) can chopped mushrooms, drained
2 pkgs. crescent rolls
3 eggs
6 slices (6 oz.) sharp process American cheese

In skillet brown beef, onion; drain. Sprinkle meat with cornstarch; blend in enchilada sauce, parsley and mushrooms. Set aside. Unroll 1 package rolls. Place in section of dough together, forming 12x6 rectangle. Seal edges together and perforate. Roll 6-inch side out to make 12-inch squares. Fit into 9-inch pie plate and trim.

Separate one of the eggs; set yolk aside. Beat extra white with other 2 eggs. Spread 1/2 mixture over dough. Spoon meat into shell. Arrange slices of cheese atop. Spread other 1/2 egg over cheese. Add water, 1 teaspoon to egg yolk (reserve). Brush lightly on edge of pastry. Reserve remaining yolk mixture.