Crescent Cheeseburger Pie Recipe

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 3 eggs
• 6 slices (6 ounces) American cheese
• 1 tablespoon water

Directions

• In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the 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 the 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 water and reserved egg yolk; set aside.
• Unroll second package of rolls; place four sections 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° for 20 minutes; cover center of pie loosely with foil and bake 20 minutes longer. Let stand for 10 minutes before serving. Yield: 6 servings.

Crescent Cheeseburger Pie published in Country Woman September/October 1989, p29