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1
In skillet, cook beef and onion til meat is brown and onion is tender.
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2
Drain off fat.
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3
Stir in tomato sauce and drained mushrooms, salt, parsley, oregano and pepper.
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4
Unroll one pkg of crescent rolls and separate into triangles.
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5
Place in a lightly greased 9 inch pieplate pressing edges together to form a pie shell.
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6
Separate one of the eggs and set yolk aside.
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7
Beat egg white with remaining 2 eggs.
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8
Pour half beaten egg over pie shell.
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9
Spoon meat mixture into shell.
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10
Arrange cheese slices on top.
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11
Spread with remaining beaten egg.
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12
Mix reserved egg yolk with water and lightly brush some over edge of pastry.
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13
Reserve remaining yolk mixture.
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14
Unroll second package of crescent rolls.
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15
Place 4 sections of dough together to form a 12 x 16 inch rectangle.
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16
Seal edges and perforations together.
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17
Roll out to a 12 inch square.
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18
Place on top of filling.
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19
Trim, seal and flute edges.
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20
Cut slits into top crust for steam to escape.
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21
Brush top with remaining egg yolk mixture.
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22
Loosely cover edge with strip of foil to prevent over-browning.
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23
Bake 350 20 minutes.
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24
Cover centre of pie loosely with foil.
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25
Bake 20 minutes longer.
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26
Let stand 10 mins before serving.
