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

In skillet, cook beef and onion until beef is browned and onion is tender; drain. Stir in tomato sauce, pepper, mushrooms, oregano and parsley. Set beef mixture aside. Unroll one package of crescent rolls. Place the 4 sections together forming a 12x6 inch rectangle. Seal the edges and perforations together. Roll into a 12 inch square and fit dough into a 9 inch greased pie plate. Trim crust. Beat the 2 eggs with the one egg white. Spread half the beaten eggs over the dough in the pie plate. Spoon the beef mixture into the pastry shell. Arrange the cheese slices atop the meat mixture. Spread remaining egg mixture over the cheese slices. (Make sure you have a plate under the pie plate as the egg mixture sometimes spills over the edge!)

Mix the egg yolk and water together; brush the mixture lightly on the edge of the pastry. Reserve the remaining egg yolk mixture. Roll the second package of rolls to a 12 inch square as before. Place atop the filling. Trim, seal and flute edge. Cut a few slits in the pastry and brush top with remaining egg yolk. Bake at 350 degrees for 50-55 minutes. If pastry browns too quickly, cover with greased foil. Let stand 10 minutes before serving. Serves 6. (When baking, put a foil covered cookie sheet under pie plate because it does bubble over in the oven.)