Our Favorite Italian Meat Pie - cooking recipe

Ingredients

2 (8 count) cans crescent rolls
1 lb ground beef
1 small onion, diced
1 (26 ounce) jar spaghetti sauce
8 ounces shredded mozzarella cheese (2 cups)
1 egg, beaten
1 (8 ounce) can sliced mushrooms, drained (optional)
salt and pepper

Preparation

Preheat oven to 375*.
Brown ground beef and onions, seasoning with salt and pepper. Drain well.
Put meat back into pan and add enough spaghetti sauce to coat the meat well but not make it soupy (usually about half a jar for me). I like Ragu Old World Style, Mushroom Flavor.
Stir in the mushrooms if your family will eat them!
Line an 8x8 pan with about 6 of the crescent rolls (I use Pillsbury Reduced Fat crescent rolls and they work fine!), sealing the seams by smooshing them together and making the rolls go about an inch up the sides of the pan.
Mix the beaten egg with one cup of shredded mozzarella (I use the 2% shredded cheese and that works well!), then spread it evenly over the top of the crescent rolls.
Top egg and cheese layer with ground beef mixture.
Sprinkle remaining cup of cheese over the top of the meat layer.
Bake for 25-30 minutes, or until cheese is nicely melted and lightly browned and crescent rolls crust is done.
Roll up remaining crescent rolls and bake along side the meat pie.
Let meat pie rest on the counter or table for about 5 minutes or so to make it easier to serve.
Serve the meat pie with the crescent rolls and a great salad. Enjoy!