1 tbsp. vegetable oil
1 lb. mild white onion (diced to make 3 c.)
1 lb. ground beef
1/3 c. catsup
2 tsp. mustard
1/4 tsp. salt
Pepper
Oregano
Garlic powder or salt
2 (8 oz.) cans refrigerated crescent dinner rolls
1 c. shredded cheddar cheese
2 eggs, beaten

GLAZE:

2 egg yolks, beaten
1 tbsp. water

Heat oil in skillet over medium heat. Add onions, cook covered for 10 minutes. Remove onions, set aside. Brown ground beef, remove from heat and drain off fat. Stir in catsup and mustard, salt and pepper; set aside.

On floured surface, unroll 1 can of rolls. Press together and roll dough in 12 inch square. Place dough in 9 inch dish. Spoon meat mixture into dish. Sprinkle with cheese; top with onions. Pour 2 beaten eggs over onion layer. Unroll other can of rolls, roll and press together for top crust. Combine glaze ingredients and brush on top. Bake at 350 degrees for 40 minutes or until browned. Let stand 10 minutes before serving.