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1
Lightly grease a 9 or 10-inch pie plate.
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2
In a large skillet brown the ground beef with onion, garlic, bell pepper, oregano and chili flakes (if using) drain fat, season with seasoned salt and black pepper, then mix in 1/4-1/3 cup grated Parmesan cheese.
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3
Stir in the tomato sauce and mushrooms; simmer for about 10-12 minutes.
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4
Unroll one package of crescent rolls and separate the dough in triangles; arrange the triangles with pointed ends to the center, then press the edges together to form a pie shell.
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5
In a bowl beat together 2 egg yolks and 3 egg whites until well combined.
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6
Pour HALF of the egg mixture over the pie shell.
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7
Spoon the meat mixture into the shell over the egg mixture.
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8
Arrange the cheese slices over the beef mixture, then top with remaining beaten egg mixture.
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9
Unroll the second crescent roll package, then place four sections of dough together to form a 12x16-inch rectangle; press edges and perforations together, then roll the dough into a 12-inch square.
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10
In a small bowl whisk 1 egg yolk with 1 tablespoon cold water.
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11
Brush the edges of bottom crust with yolk/water mixture, then place the dough on top of the beef filling; trim, seal and flute edges.
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12
Cut small two slits in top of the crust, then brush the top dough with yolk/water mixture; sprinkle with about 2 tablespoons grated Parmesan cheese if desired.
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13
Loosley cover the edge with a foil strip to prevent browning.
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14
Bake at 350 degrees for about 20 minutes.
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15
Cover the center of the pie loosley with foil and continue to bake for about 20 minutes longer.
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16
Let stand for 10 minutes before slicing.
