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

Brown beef and onion, drain. Add tomato sauce, mushrooms, parsley, salt, oregano and pepper. Line lightly greased 9 inch pie plate with 1 package crescent rolls, press edges together to form crust. Separate 1 egg, mix white with other 2 eggs, beat. Pour 1/2 in shell, spoon meat into shell, cheese on top. Spread with rest of beaten egg. Mix yolk with water, lightly brush some on edge of pastry. Make 12 x 6 inch rectangle with other crescent rolls. Roll into 12 x 12 inch and place on top. Trim, seal and flute edges. Cut slits in top, brush top with remaining yolk. Loosely cover edge with strip of foil to prevent over browning. Bake at 350 degrees for 20 minutes. Cover center of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes.