Beefy Cheese Pie

Name: Beefy Cheese Pie
Ingredients: 1 lb. ground chuck; 1/2 c. chopped onion; 1 (8 oz.) can tomato sauce; 1/4 c. parsley; 1 (3 oz.) can chopped mushrooms, drained; 1/4 tsp. oregano; 2 pkg. refrigerated crescent rolls; 3 eggs; 6 slices sharp process American cheese; 1/8 tsp. pepper

10 ingredients

19 steps

Ingredients

1 lb. ground chuck
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1/4 c. parsley
1 (3 oz.) can chopped mushrooms, drained
1/4 tsp. oregano
2 pkg. refrigerated crescent rolls
3 eggs
6 slices sharp process American cheese
1/8 tsp. pepper

Directions

1

Brown chuck; drain.
2

Add onion, next 4 ingredients and pepper; set aside.
3

Unroll 1 package rolls.
4

Place the 4 sections of dough together, forming a 12 x 6-inch rectangle.
5

Seal edges and perforations together.
6

Roll to 12-inch square.
7

Fit into a 9-inch pie plate; trim.
8

Separate one of the eggs; set yolk aside.
9

Beat egg white with 2 remaining eggs.
10

Spread half over dough.
11

Spoon meat mixture into shell and arrange cheese slices atop; spread remaining egg mixture over cheese.
12

Mix reserved yolk and 1 tablespoon water; brush lightly on edge of pastry.
13

Reserve remaining egg mixture.
14

Roll second package of rolls to 12-inch square as before, placing atop filling.
15

Trim, seal and flute edge; cut slits for escape of steam.
16

Brush top with remaining egg yolk mixture.
17

Bake at 350° for 50 to 55 minutes.
18

If pastry gets too brown, cover with foil.
19

Let stand 10 minutes before serving. Serves 6.