Beefy Cheese Pie
A hearty beef and cheese pie with flaky pastry, savory meat filling, and melty cheese, perfect for family dinners and comforting gatherings.
Ingredients
Instructions
- Brown the ground chuck; drain excess fat.
- Add chopped onion, tomato sauce, chopped mushrooms, parsley, oregano, and pepper; set aside.
- Unroll one package of refrigerated crescent rolls.
- Place the four sections of dough together, forming a 12 x 6-inch rectangle.
- Seal edges and perforations together.
- Roll the dough to a 12-inch square.
- Fit the dough into a 9-inch pie plate and trim excess.
- Separate one egg; set aside the yolk.
- Beat the egg whites with the remaining two eggs.
- Spread half of the egg mixture over the dough.
- Spoon the meat mixture into the shell and arrange cheese slices on top.
- Spread the remaining egg mixture over the cheese.
- Mix the reserved yolk with 1 tablespoon water and brush lightly on the edge of the pastry.
- Reserve the remaining egg mixture for later.
- Roll the second package of crescent rolls to a 12-inch square and place atop the filling.
- Trim, seal, and flute the edges; cut slits for steam to escape.
- Brush the top with the remaining egg yolk mixture.
- Bake at 350°F (175°C) for 50 to 55 minutes.
- If the pastry browns too quickly, cover with foil.
- Let stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).