1 pound ground beef
1/3 cup catsup
2 tablespoons mustard
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 can corn niblets
2 cans refrigerated crescent rolls
1 cup shredded cheddar cheese
2 eggs, beaten
1 can french fried onions (optional)
1 can cut green chiles, drained
1 egg yolk, beaten
1 tablespoon water
Brown beef, drain and remove from heat. Stir in catsup, mustard, salt and pepper to taste. Stir in drained corn and chiles.
On floured surface, unroll dough from 1 can of rolls. Press together perforations and roll dough to 12" square. Press into pie plate and trim to 1 in. beyond edge of dish. Spoon meat mixture into dish.
Sprinkle with cheese. Spread french fried onions on top. Pour two unbeaten eggs over top. Unroll remaining roll dough; press together perforations and roll out to an 11" square. Place on top of pie; trim and pinch together with bottom dough layer. Combine glaze ingredients, and brush over surface.
Bake at 350?F for 40 minutes or till browned. Let stand 10 minutes before serving.
Share this article