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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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for the cheeseburger lovers Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can chopped mushrooms, drained |
1/4 cup parsley, snipped |
1/4 teaspoon salt |
1/4 teaspoon oregano, dried crushed |
1/8 teaspoon pepper |
2 (8 count) packages refrigerated crescent dinner rolls |
3 eggs |
6 slices cheddar cheese |
1 tablespoon water |
Directions:
1. In skillet, cook beef and onion til meat is brown and onion is tender.
2. Drain off fat.
3. Stir in tomato sauce and drained mushrooms, salt, parsley, oregano and pepper.
4. Unroll one pkg of crescent rolls and separate into triangles.
5. Place in a lightly greased 9 inch pieplate pressing edges together to form a pie shell.
6. Separate one of the eggs and set yolk aside.
7. Beat egg white with remaining 2 eggs.
8. Pour half beaten egg over pie shell.
9. Spoon meat mixture into shell.
10. Arrange cheese slices on top.
11. Spread with remaining beaten egg.
12. Mix reserved egg yolk with water and lightly brush some over edge of pastry.
13. Reserve remaining yolk mixture.
14. Unroll second package of crescent rolls.
15. Place 4 sections of dough together to form a 12 x 16 inch rectangle.
16. Seal edges and perforations together.
17. Roll out to a 12 inch square.
18. Place on top of filling.
19. Trim, seal and flute edges.
20. Cut slits into top crust for steam to escape.
21. Brush top with remaining egg yolk mixture.
22. Loosely cover edge with strip of foil to prevent over-browning.
23. Bake 350 20 minutes.
24. Cover centre of pie loosely with foil.
25. Bake 20 minutes longer.
26. Let stand 10 mins before serving.
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