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Crescent cheeseburger pie

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Ingredients/Components

eggs - 3 item
salt - 1/4 tsp
water - 1 Tbsp
pepper - 1/8 tsp
dried oregano, crushed - 1/4 tsp
chopped onion - 1/2 c
can tomato sauce - 1 oz
ground beef - 1 lb
chopped parsley - 1/4 c
can chopped mushrooms, drained - 1 oz
refrigerated crescent rolls - 2 each)

How to make crescent cheeseburger pie:

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 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 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 4 sections of dough together to form a 12 x 6-inch rectangle. Press edges and perforations together; roll dough into a 12-inch 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 overbrowning.

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.

Recipe categories: Main dish, Ground beef, Savory pies.

Rating:

Average rating: 3, total votes: 8

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