Shelly's Recipe

BEEFY CHEESE CRESCENT PIE

Category: Quiche and Savory Tarts / Tartlettes

1 lb ground beef
1/2 cup chopped onion
1 (8 oz) tomato sauce
1 (3 oz) can mushrooms
1/4 tsp oregano and garlic salt
1/4 cup parsley
2 can crescent dinner rolls, separated
3 eggs
6 slices American cheese

Preheat oven to 350. Brown beef and onion; drain. Stir in next 5 ingredients; simmer. Separate dough into 8 triangles. Press into an ungreased 9 inch pie pan.

Separate eggs; set yolk aside. Beat whites with 2 more eggs. Spread half over the dough and spoon meat mixture into shell. Arrange 6 slices cheese and spread over meat. Spread remaining egg mixture over cheese.

Roll remaining crescent rools into a square as before for a top crust. Seal edges and flute. Mix reserved egg yolk and 1 tbsp water. Spread over top of pastry. Bake for 50-55 minutes. Cover edges with foil if it starts to get to brown. Let pie stand for 10 minutes before cutting into wedges.