Crescent Cheeseburger Pie

Name: Crescent Cheeseburger Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings.
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; 1/8 teaspoon pepper; 2 tubes (8 ounces each) refrigerated crescent rolls; 2 large Nellie’s Free Range Eggs; 1 large egg, separated; 6 slices process American cheese; 1 tablespoon water

My mother gave me this recipe just before my wedding. Now, 32 years later, my husband, six children and nine grandchildren still enjoy it!

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
1/8 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls
2 large Nellie’s Free Range Eggs
1 large egg, separated
6 slices process American cheese
1 tablespoon water

Directions

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside.
Unroll 1 tube of crescent dough and separate dough into eight triangles. Arrange in a single layer in a lightly greased 9-in. pie plate. Press into dish to form a crust and seal seams. In a small bowl, whisk eggs and 1 egg white.
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 remaining egg yolk; set aside.
Unroll second tube of crescent dough; place four sections of dough together to form a 12-in. x 6-in. rectangle. Press perforations to seal; roll dough into a 12-in. square.
Brush edges of bottom crust with some of the egg yolk mixture; place dough on top of filling. Trim, seal and flute edges. Cut slits in top. Brush top with remaining egg yolk mixture.
Bake for 40 minutes, tenting with foil after 15 minutes if necessary. Let stand for 10 minutes before serving.

Nutrition Facts

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

Originally published as Crescent Cheeseburger Pie in Country Woman September/October 1989

Reviews

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Average Rating:

2124arizona

Jul 7, 2017

My wife and I have fixed this for years and it always turns out perfect and tasts great.
RD2Cook

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!
Whisk-karrs

Oct 17, 2009

I yearned for this dish ever since making it 15 years ago, after it first appeared in CountyWoman. 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!