1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mushrooms
1 (4 oz.) can chopped olives
1/4 c. chopped parsley
1/4 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. pepper
2 pkg. crescent rolls
3 eggs
6 slices American cheese
1 tbsp. water

Brown ground beef and onion until transparent, drain. Stir in tomato sauce, mushroom, olives, parsley, salt, pepper, and oregano; set aside. Unroll 1 package of rolls and separate dough in triangles. Arrange in pie pan similar to a pie shell. Cook on 350 degrees until golden brown.

Separate eggs, beat together 3 whites and 2 yolks. Pour half of beaten egg over cooked pie shell. Add meat mixture, arrange cheese on top of meat. Spread with egg mixture. Reserve 1 egg yolk, mix with water; set aside.

Unroll second package of rolls, form a rectangle. Brush edges of crust with egg yolks and water. Place dough on top of filling. Cut slits in top of crust. Brush top with remaining egg mix. Bake at 350 degrees for 20 minutes. Cover center with foil loosely and bake for another 20 minutes.