Crescent Cheeseburger Pie
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
YIELD: 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
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1 pound ground beef
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1/2 cup chopped onion
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1 can (8 ounces) tomato sauce
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1 can (4 ounces) mushroom stems and pieces, drained
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1/4 cup minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon dried oregano
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1/8 teaspoon pepper
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2 tubes (8 ounces each) refrigerated crescent rolls
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2 large eggs
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1 large egg, separated
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6 slices process American cheese
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1 tablespoon water
Directions
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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.
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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.
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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.
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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.
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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.
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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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