1 tbsp. vegetable oil
1 lb. mild white onions, sliced and quartered to make 3 c.
1 lb. ground beef
1/3 c. catsup
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
2 (8 oz.) cans refrigerated crescent dinner rolls
1 c. shredded Cheddar cheese
2 eggs, beaten

GLAZE:

1 egg yolk, beaten
1 tbsp. water

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

On floured surface, unroll dough from 1 can of rolls. Press together perforations and roll dough to a 12-inch square. Place dough in a 9-inch quiche dish, tart pan or pie plate; trim to 1 inch beyond edge of dish. Spoon meat mixture into dish. Sprinkle with cheese; top with onions. Pour 2 beaten eggs over onion layer.

Unroll remaining roll dough; press together perforations and roll out to an 11- inch square. Place on top of onion layer; trim and pinch together with bottom dough layer.

Combine glaze ingredients; brush over surface and bake in oven at 350 degree for 40 minutes or until browned. Let stand 10 minutes before serving. Serves 8.