Cheeseburger Pie with Crescent Roll Crust

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/19/19
cheeseburger pie
Soulders ​Studios/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
379 Calories
14g Fat
28g Carbs
44g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 379
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 164mg 55%
Sodium 191mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 16g 59%
Protein 44g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple crescent roll crust and flavorful ground beef filling make this the perfect main dish to prepare for a busy day meal.

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can chopped mushrooms (drained)
  • 1/4 cup chopped fresh parsley (or 1 1/2 tablespoons dried parsley flakes)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano (crumbled)
  • 1/8 teaspoon pepper
  • 2 (8 oz) packages crescent rolls
  • 3 large eggs (divided)
  • 6 slices American cheese
  • 1 tablespoon water
  • Optional: sliced tomatoes

Steps to Make It

  1. In a large, heavy skillet over medium heat, cook ground beef and onion until beef is browned. Drain off excess fat; stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.

  2. Preheat the oven to 350 F.

  3. Unroll one package of crescent rolls; separate into triangles. Place in a lightly buttered 9-inch pie pan, pressing to seal perforations and form a pie shell.

  4. Separate one of the eggs; set egg yolk aside. Beat together the 2 eggs and 1 egg white; Pour half beaten egg over pie shell. Spoon meat mixture into pie shell and then arrange the cheese slices over top. Pour remaining beaten egg mixture over cheese.

  5. Mix reserved egg yolk with 1 tablespoon water. Brush a little over the pastry edges.

  6. Unroll the second package of crescent rolls. Press together to form a rectangle about 12 x 6 inches. Press perforations together to seal. Roll out to a 12-inch square; place over filling. Trim and seal; crimp edges. Cut a few small slits in the top of the crust to vent then brush with remaining egg yolk mixture.

  7. Cover pastry edge loosely with a strip of foil to prevent over-browning.

  8. Bake the pie in the preheated oven for 20 minutes.

  9. Cover loosely with foil and bake for 20 minutes longer.

  10. Garnish with sliced tomatoes, if desired