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Crescent Cheeseburger Pie

Total Time

Prep: 30 min. Bake: 40 min. + standing

Makes

6 servings

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 eggs
  • 1 large egg, separated
  • 6 slices process American cheese
  • 1 tablespoon water

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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