Deep Dish Pizza

1 1/2 ground beef
1/4 to 1/2 cup chopped onion
1/3 cup tomato sauce or 6 oz can tomato paste
2 tbsp parmesan cheese
1 1/2 oregano leaves
1 tsp salt
1/4 tsp pepper
8 oz can crescent rolls or biscuits
2 oz can mushroom stems and pieces
1 tomato sliced
1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees.  Grease 9 inch pie pan.  Brown ground beef and onion; drain.  Stir in tomato sauce, 1 tbsp parmesan cheese, oregano, salt and pepper.  Simmer while preparing crust.

Separate crescent rolls and arrange in greased pie pan; press over bottom and up sides to form crust.  Spoon hot meat mixture into crust.  Place mushrooms over meat mixture.  Arrange tomato slices over pie; sprinkle with Mozzarella and remaining Parmesan cheese.  Bake for 20 – 25 minutes or until crust is deep golden brown.  Cool 5 minutes before serving.

Chocolate Angel Pie

Meringue Layer:
2 egg whites
1/2 tsp vinegar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup sugar

1 9” baked pie shell
1 6 oz pkg. semisweet chocolate chips melted & cooled
2 egg yolks
1/4 cup water
1 cup heavy cream
1/4 cup sugar
1/4 tsp ground cinnamon

Preheat oven to 325 degrees

Prepare Meringue Layer by combining egg whites, vinegar, salt and cinnamon in bowl.  Beat with electric mixer at high speed until foamy.  Gradually add sugar, beating until stiff glossy peaks form.  Spread on bottom and sides of pie shell.  Bake for 15 -18 minutes or until golden brown @ 325 degrees.  Cool on rack.

Melt chocolate chips and mix until smooth, let cool.  Combine egg yolks and water to cooled chocolate mixture.  Beat well.  Spread 3 tbsp of chocolate mixture over Meringue layer.

Whip heavy cream in bowl until it begins to thicken, using electric mixer at high speed.  Gradually add sugar and cinnamon, beating until stiff peaks form.   Spread one half of cream mixture over chocolate layer

Fold remaining chocolate mixture into remaining cream mixture.  Spread evenly over cream layer.  Cover and refrigerate 4 hours or until set. 

Yield 6-8 servings 

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