Cheesy Beef Pie
Recipe Ingredients:
| 1 | lbs | ground beef |
| 1/2 | cup | onion, chopped |
| 1 | can | (8oz) tomato sauce |
| 1/4 | cup | snipped parsley |
| 1 | can | (3oz) chopped mushrooms, drained |
| 1/4 | tsp | dried oregano leaves, crushed |
| 2 | pkg | refrigerated crescent rolls |
| 3 | eggs | |
| 6 | slices sharp process american cheese |
Recipe Instructions:
| 1. | In skillet, brown beef and onion; drain. Stir in tomato sauce, parsley, mushrooms, oregano and 1/8-teaspoon pepper; set aside. |
| 2. | Unroll one package of rolls. Place the four sections of dough together, forming 12x6-inch rectangle. Seal edges and perforations together. Roll to 12-inch square. Fit into 9-inch pie plate; trim excess. |
| 3. | Separate one of the eggs; set yolk aside. Beat egg white with remaining two eggs. Spread half over dough. Spoon meat into shell. Arrange cheese slices atop; spread remaining egg mixture over cheese. Mix reserved yolk and 1 tablespoon water; brush lightly on edge of pastry. Reserve remaining. |
| 4. | Roll second package of rolls to 12-inch square as before. Place atop filling. Trim, seal, and flute edge; cut slits for escape of steam. Brush top with remaining egg yolk mixture. |
| 5. | Bake at 350 degrees for 50 – 55 minutes. If pastry gets too brown, cover with foil. Remove and let stand for 10 minutes. Makes 6 servings. |
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