1 lb. ground beef
1/2 c. chopped onion
2 tsp. cornstarch
1/4 c. snipped parsley
1 (10 oz.) can mild enchilada sauce
1 (3 oz.) can chopped mushrooms, drained
2 pkgs. (8 rolls) refrigerated crescent rolls
3 eggs
6 slices sharp cheddar cheese

In skillet brown beef and onion. Drain, sprinkle meat with cornstarch, blend in, stir in enchilada sauce, parsley and mushrooms. Set aside. Unroll one package of rolls, place the four sections of dough together, forming a 12 x 6 inch rectangle. Seal edges and perforation together. Roll to 12 inch square. Fit into 9 inch pie plate, trim edge even with plate. Separate one of the eggs; set yolk aside. Beat egg white with remaining two eggs; spread half over dough. Spoon meat into shell, arrange cheese slices over top. Spread remaining egg mixture over cheese. Mix reserved yolk and 1 tablespoon water. Brush lightly over edge of pastry. Reserve rest of yolk mixture. Roll second package of rolls to 12 inch square as before, place on top of filling. Trim 1/2 inch beyond plate, seal and flute edge; cut slits for escape of steam. Brush top with remaining egg mixture.

Bake in 350 degree oven for 50 to 55 minutes. If pastry gets too brown cover with foil. Let stand 10 minutes before cutting. Makes 6 servings.