1 lb. ground beef
1/2 c. chopped onions
8 oz. can tomato sauce
4 oz. can chopped mushrooms, drained
1/4 c. parsley
2 pkg. crescent rolls
6 slices sharp American cheese
1 tbsp. water
3 eggs

In a skillet, cook ground beef and onions until meat is brown and onions are tender. Drain and stir in tomato sauce, drained mushrooms, parsley, salt, oregano, pepper.

Unroll 1 package crescent rolls and separate into triangles. Place in a lightly greased 9-inch pie plate, pressing edges together to form a pie shell.

Separate 1 or the eggs and set yolk aside. Beat egg white with remaining 2 eggs. Pour half the beaten egg over the pie shell. Pour the meat mixture into the pie shell. Spread a thin layer of egg over the meat mixture. Layer cheese slices over this, then add remaining egg.

Unroll second package of rolls, put on top of pie to make a crust. Cut slices into the dough. Mix reserved egg yolk with water and add onto the dough. Bake at 350 degrees for 20 minutes or until brown.