-
1
Brown ground beef and onion until onion is transparent; drain off fat.
-
2
Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside.
-
3
Unroll 1 package of rolls and separate dough into triangles.
-
4
In lightly greased 9-inch pie plate, arrange triangles with pointed ends to the center and press edges together to form a pie shell.
-
5
Separate eggs; beat together whites from 3 eggs plus yolks from 2 eggs.
-
6
Pour half of beaten egg mixture over pie shell.
-
7
Spoon meat mixture into shell; arrange cheese slices on top.
-
8
Spread with remaining beaten egg.
-
9
Mix reserved egg yolk with water and set aside.
-
10
Unroll second package of rolls; place 4 sections of dough together to form a 12 x 6-inch rectangle.
-
11
Press edges and perforations together; roll dough into a 12-inch square.
-
12
Brush edges of bottom crust with egg yolk/water mixture; place dough on top of filling.
-
13
Trim; seal and flute edges.
-
14
Cut slits in top crust.
-
15
Brush top with the remaining egg yolk/water mixture.
-
16
Loosely cover edge with foil strip to prevent over-browning.
-
17
Bake at 350u00b0 for 20 minutes; cover center of pie loosely with foil and bake 20 minutes longer.
-
18
Let stand 10 minutes before serving.
