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1
In skillet, cook ground beef and onion until meat is brown and onion is tender.
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2
Drain off fat.
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3
Stir in tomato sauce, drained mushrooms, parsley, salt, oregano and pepper.
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4
Unroll one package of crescent rolls and separate into triangles.
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5
Place in a lightly greased 9-inch pie plate, 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 the remaining two eggs.
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8
Pour half the beaten egg over pie shell.
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9
Spoon meat mixture into shell.
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10
Arrange the 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.
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13
Lightly brush some over edges of pastry. Reserve remaining yolk mixture.
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14
Unroll second package of rolls. Place the four sections of dough together to form a 12 x 6-inch rectangle.
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15
Seal edges and perforations together.
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16
Roll out dough to a 12-inch square.
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17
Place dough atop filling.
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18
Trim, seal and flute edges.
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19
Cut slits in top crust for escape of steam.
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20
Brush top with remaining egg yolk mixture.
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21
Loosely cover edges with a strip of foil to prevent overbrowning.
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22
Bake at 350u00b0 for 20 minutes.
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23
Cover center of pie loosely with foil.
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24
Bake 20 minutes longer.
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25
Let stand 10 minutes before serving.
