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1
In a skillet brown ground beef and onion; drain.
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2
Stir in next 5 ingredients (tomato sauce, parsley, mushrooms, thyme, pepper); set mixture aside.
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3
Unroll one package rolls to form a 12x6-inch rectangle.
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4
Pinch perforations together.
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5
Roll dough on floured surface to form a 12 inch square.
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6
Transfer dough to a 9-inch pie pan.
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7
Trim but leave some dough on edges of pie pan.
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8
You will need to seal and flute edges later.
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9
Separate one of the eggs and set yolk aside for later use.
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10
Beat egg white with remaining 2 eggs.
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11
Spread half of the egg mixture over the dough in your pie pan.
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12
Spoon the meat into pie pan.
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13
Place cheese slices or grated cheese over the meat and spoon the remaining egg mixture over the cheese.
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14
Mix reserved egg yolk with 1 tablespoon of water and brush pastry edge.
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15
Reserve remaining egg yolk mixture to brush on top of pie.
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16
Repeat step 3 above with the other package of crescent rolls.
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17
Place on top of the pie.
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18
Trim, seal and flute edges.
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19
Cut slits in top of pie to let steam escape.
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20
Brush top with the remaining yolk mixture.
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21
Bake at 350F for 50-55 minutes.
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22
Let stand 10 minutes before serving.
