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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 lb lean ground beef
1 medium onion, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chopped mushrooms, drained
1 1/2 tbsp dried parsley flakes
1/4 tsp salt and dried oregano, crumbled
1/8 tsp pepper
2 pkg crescent rolls
3 large eggs, divided
6 slices American cheese
1 tbsp water
In a large, heavy skillet over medium heat, cook ground beef and onion until beef is browned. Drain off excess fat; stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.
Unroll one pkg of crescent rolls; separate into triangles. Place in a lightly buttered 9-inch pie pan, pressing to seal perforations and form a pie shell.
Separate one of the eggs; set egg yolk aside. Beat together the 2 eggs and 1 egg white; Pour half beaten egg over pie shell. Spoon meat mixture into pie shell then arrange cheese slices over top. Pour remaining beaten egg mixture over cheese.
Mix reserved egg yolk with 1 tbsp water. Brush a little over the pastry edges.
Unroll second pkg of crescent rolls. Press together to forum a rectangle about 12 x 6 inches. Press perforations together to seal. Roll out to a 12-inch square; place over filling. Trim and seal; crimp edges. Cut a few small slits in the top of the crust to vent then brush with remaining egg yolk mixture.
Cover pastry edge loosely with a strip of foil to prevent over browning. Bake pie at 350 for 20 minutes. Cover loosely with foil and bake 20 minutes longer.
CRESCENT CHEESEBURGER PIE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 lb lean ground beef
1 medium onion, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chopped mushrooms, drained
1 1/2 tbsp dried parsley flakes
1/4 tsp salt and dried oregano, crumbled
1/8 tsp pepper
2 pkg crescent rolls
3 large eggs, divided
6 slices American cheese
1 tbsp water
In a large, heavy skillet over medium heat, cook ground beef and onion until beef is browned. Drain off excess fat; stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.
Unroll one pkg of crescent rolls; separate into triangles. Place in a lightly buttered 9-inch pie pan, pressing to seal perforations and form a pie shell.
Separate one of the eggs; set egg yolk aside. Beat together the 2 eggs and 1 egg white; Pour half beaten egg over pie shell. Spoon meat mixture into pie shell then arrange cheese slices over top. Pour remaining beaten egg mixture over cheese.
Mix reserved egg yolk with 1 tbsp water. Brush a little over the pastry edges.
Unroll second pkg of crescent rolls. Press together to forum a rectangle about 12 x 6 inches. Press perforations together to seal. Roll out to a 12-inch square; place over filling. Trim and seal; crimp edges. Cut a few small slits in the top of the crust to vent then brush with remaining egg yolk mixture.
Cover pastry edge loosely with a strip of foil to prevent over browning. Bake pie at 350 for 20 minutes. Cover loosely with foil and bake 20 minutes longer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.