1 lb. hamburger
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mushrooms, drained
1/4 c. fresh snipped parsley
1/4 tsp. salt
1/4 tsp. crushed oregano
1/8 tsp. pepper
2 pkgs. crescent rolls
3 eggs
6 slices sharp American cheese
1 tbsp. water

Cook beef and onion until meat is browned and onion is tender. Drain off fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano, and pepper. Unroll and separate 1 package rolls into triangles. Place in 9 inch pie pan and press edges together to make pie shell. Separate one of the eggs (put yolk aside). Beat egg white and remaining eggs. Pour half of eggs into pie shell; spoon in meat mixture. Put cheese slices on top. Spread rest of egg mixture over cheese. Mix egg yolk with water; brush lightly over pastry edge. Take second package of rolls, roll out and place on top of pie. Trim, seal, and flute edges. Brush with remaining egg yolk. Cut slots in top, loosely put foil around to keep from over browning. Bake at 350 degrees for 20 minutes. Cover center loosely with foil and bake another 20 minutes. Let stand 10 minutes and serve.