1 lb Lean ground beef 1/4 ts Dried oregano — crushed
1/2 c Onion — chopped 1/8 ts Pepper — 2 oz
1 cn Tomato sauce — 8 oz 2 pk Biscuits — crescents rolls
Softened 3 ea Egg
1 cn Mushroom — drained chopped 6 sl American cheese — 6 oz
1/4 c Parsley — chopped 1 tb Water
1/4 ts Salt
Brown the ground beef and onion until onion is transparent; drain off
fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano and
pepper; set aside. unroll 1 package of rolls and separate dough into
triangles. In lightly greased 9-in pie plate, arrange triangles with
pointed ends to center and press edges together to form a pie shell.
Separate eggs; beat together whites from 3 eggs plus yolks from 2
eggs. Pour half of beaten egg mixture over pie shell. Spoon meat
mixture into shell; arrange cheese slices on top. Spread with
remaining beaten egg. Mix reserved egg yolk with water and set aside.
Unroll second package of rolls; place four section of dough together
to form a 12 in x 6 in. rectangle. Press edges and perforations
together; roll dough into a 12 in. square. brush edges of bottom
crust with egg yolk/water mixture; place dough on top of filling.
trim; seal and flute edges. Cut slits in top crust. Brush top with
the remaining egg yolk/water mixture. Loosely cover edge with foil
strip to prevent over-browning. Bake at 350 deg. for 20 min.; cover
center of pie loosely with foil and bake 20 min. longer. Let stand 10
min. before serving. Yield 6 servings.
Yields
6 servings