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

Cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano and pepper.

Unroll one package crescent rolls and separate into triangles. Place in lightly greased 9 inch pie plate, pressing edges together.

Separate one egg, set yolk aside. Beat egg white and remaining 2 eggs. Pour half of eggs over pie shell. Spoon meat mixture into shell. Arrange cheese slices atop then spread with remaining eggs.

Mix remaining egg yolk with water. Lightly brush some over pastry. Reserve remaining egg yolk. Unroll second package of crescent rolls. Place four sections of dough together to form 12 x 6 inch rectangle. Seal edges and press together. Place dough atop filling. Trim, seal and flute edges. Cut slits in top crust. Brush top with remaining egg yolk.

Bake at 350 degrees for 20 minutes, cover edges of pastry, bake additional 20 minutes. Let stand 10 minutes. Serves 6.