"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crescent Cheeseburger Pie Recipe

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This recipe for Crescent Cheeseburger Pie, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kramer
Added: Monday, August 13, 2007


1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped mushrooms, drained
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon dried oregano crushed
1/8 teaspoon pepper
2 package (8 rolls each) refrigerated crescent rolls
3 eggs
6 slices (6 ounces) American cheese
1 tablespoon water

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. In lightly greased 9-in. pie plate, arrange 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 over pie shell. Spoon meat 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 four sections of dough together to form
a 12-in. x 6-in. rectangle. Press edges and perforations together: roll dough into a 12-in. 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 strips to prevent over-browning. 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.




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