1 egg, slightly beaten
1 lb. ground beef
1/2 tsp. oregano leaves
1/4 tsp. salt
Dash of pepper
1 can (8 oz.) tomato sauce
1 pkg. (1 1/2 oz.) Italian style spaghetti sauce mix with mushrooms
1 1/4 c. shredded cheddar cheese
1 pkg. (8 oz.) refrigerated crescent rolls

Reserve 1 tablespoon beaten egg. Combine meat, remaining egg, oregano, salt and pepper. Mix together tomato sauce and spaghetti sauce mix. Add 1/2 cup to the meat mixture. Pat into 9 inch pie plate. Top with cheese. Unroll crescent dough; divide into triangles. Form a loose circle overlapping points. Roll to form a 10 inch circle.

With a small cookie cutter make 4 cut-outs near center of circle. Lift onto pie plate; fold extra dough over edge and build up on rim of plate. Flute edge. Brush with reserved beaten egg. Place cut outs on dough next to holes. Bake at 350 degrees for 30 to 35 minutes. Add enough water to remaining sauce to measure 1 cup. Cut pie into wedges; serve with hot sauce. 6 servings.