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

Brown meat and onions. Drain off fat. Stir in tomato sauce, mushrooms, parsley and spices. Grease a 9 inch pie plate.

Separate crescent rolls into triangles and place all triangles into pie shell overlapping edges and pressing together (very important) to form bottom crust.

Separate 1 egg, putting yolk aside. Add the egg white to the other 2 eggs and mix. Pour 1/2 egg mixture over crust. Place meat mixture into shell. Arrange 6 slices of cheese over top of meat to cover. Pour other 1/2 of the egg mixture over top. Mix egg yolk with 1 teaspoon of water and use it to moisten edge of crust. Take second section of dough and place together to form square (top crust) seal and flute edges. Cut slits in top. Brush with remaining egg yolk. Cover edges with aluminum foil.

Bake in 350 degree oven for 20 minutes. Then cover center with foil and bake 20 minutes more.