Ground Beef Wellington

2 lb. lean ground beef
1 (1 1/2 oz.) envelope dry onion soup
1 (2 oz.) can sliced mushrooms, drained
1/4 c. minced parsley
1 (4 oz.) pkg. shredded cheddar cheese
1 egg, slightly beaten
1 pkg. refrigerator crescent rolls
1 egg, beaten
2 tbsp. milk

Brown ground beef with onion soup mix. Drain excess fat. Stir in mushrooms, parsley, cheese and slightly beaten egg; set aside.

On a floured board, roll 1/2 the dough into a 12x8-inch rectangle. Place in a shallow baking pan. Place meat mixture on dough and shape into a loaf.

Roll remaining dough as above and place on top of meat. Seal edges securely and trim edges.

Make strips with excess dough and arrange in crisscross design on top of loaf or use cookie cutter for an attractive design. Beat eggs and milk together. Brush on loaf.

Bake at 375 degrees for about 30 minutes or until golden brown.