Crescent Cheeseburger Pie Recipe

5 3 3
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Crescent Cheeseburger Pie Recipe

Read Reviews
5 3 3
Publisher Photo
My mother gave me this recipe just before my wedding. Now, 32 years later, my husband, six children and nine grandchildren still enjoy it!
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing

Ingredients

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

Directions

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 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 reserved egg yolk with water and 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 10 minutes before serving. Yield: 6 servings.
Originally published as Crescent Cheeseburger Pie in Country Woman September/October 1989, p29

Nutritional Facts

1 piece: 418 calories, 24g fat (11g saturated fat), 164mg cholesterol, 1110mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 26g protein.

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped mushrooms, drained
  • 1/4 cup chopped parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 2 packages (8 rolls each) refrigerated crescent rolls
  • 3 eggs
  • 6 slices (6 ounces) American cheese
  • 1 tablespoon water
  1. 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 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 reserved egg yolk with water and 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 10 minutes before serving. Yield: 6 servings.
Originally published as Crescent Cheeseburger Pie in Country Woman September/October 1989, p29

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Reviews forCrescent Cheeseburger Pie

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MY REVIEW
2124arizona User ID: 845443 269126
Reviewed Jul. 7, 2017

"My wife and I have fixed this for years and it always turns out perfect and tasts great."

MY REVIEW
RD2Cook User ID: 1012768 25076
Reviewed Jan. 22, 2010

"First time making it, I thought the crust 'arrangement' was so putzie I'd never make it again. Then I tasted it....SUPER yummy! While the crust directions seem convoluted, the end result makes it all worth it. Definitely give it a try!"

MY REVIEW
Whisk-karrs User ID: 4511400 21251
Reviewed Oct. 17, 2009

"I yearned for this dish ever since making it 15 years ago, after it first appeared in County

Woman. Though not crazy about mushrooms, this one-dish meal is perfection. 1st place was certainly deserved in the 1992 Collector's Edition and I recommend that edition to be reprinted - it was chalked full of ground beef winners! This was one of my most fondest memories of dishes that I have ever made - and I have made a lot!"

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