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Instructions |
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In skillet cook ground beef and onion til meat is brown and onion is tender; drain off fat. Stir in tomato sauce, parsley, salt, oregano, and pepper.
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Unroll one package of the crescent rolls and separate into triangles. Place in a lighlty greased 9-inch pie plate, pressing edges together to form a pie shell. Separate one of the eggs; set yolk aside. Beat egg white with the remaining two eggs. Pour half the beaten egg over pie shell. Spoon meat mixture into shell. Arrange cheese slices atop; spread with the remaining beaten egg. Mix egg yolks with water; brush some over edge of pastry. Reserve remaining yolk mixture.
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Unroll second package of screscent rolls. Place the four sections of dough together to form a 12x6 rectangle. Seal edges and perforations together. Roll out dough to a 12-inch square. Place dough atop filling. Trim; seal and flute edges. Cut slits in top crust for escape of steam. Brush top with the remaining egg yolk mixture.
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Loosely cover edge with a strip of foil to prevent overbrowning. Bake in 350 degree oven for 20 minutes. Cover center of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving.
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Originally Submitted
6/22/2010
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