Cheeseburger Pie

A combination of quiche and ground beef hash--this dish was an all time favourite at at any camp at which I ever worked. I often prepared it, when I worked as Banquet Chef at the Four Seasons Hotel in Calgary Alberta as well.


Ingredients:
1 lb ground round, rump, or chopped sirloin
1/2 C diced onion
1 8 oz can tomato  sauce
1 4 oz can sliced mushroom, drained
1/4 C chopped parsley
1/4 tsp salt
1/4 tsp salt
1/4 tsp dried oregano, crushed
1/8 tsp pepper
2 packages refrigerated crescent rolls (8 rolls each)
3 eggs
6 slices sharp Canadian cheddar cheese (6 oz)
1 Tbsp water


Instructions:
In skillet, cook ground beef and onion till meat is brown (no red visible) and onion is tender; drain of excess fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.
Unroll one package of the crescent rolls and separate into triangles. Place in a lightly 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 the cheese slice atop; spread with remaining beaten egg.
Mix reserved egg yolk with water; lightly brush some over edge of pastry. Reserve remaining yolk mixture.
Unroll second package of crescent rolls. Place the four sections of dough together to form a 12x6 inch 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.
Loosely cover edge with  a strip of foil to prevent over browning. Bake at 350 F for 20 minutes. Cover cente of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving. Makes 6 Servings.