Pre-heat oven to 350°. Line a large cookie sheet with parchment paper.
In a small bowl soak the bread in water or milk for 2 or 3 minutes, then squeeze out the excess moisture and crumble into small crumbs, place them in a medium bowl, add the ground beef, the egg, 1/4 cup Parmesan, parsley, basil, oregano, salt and garlic. Combine well with clean hands.
Roll out the pie crust, prick the dough with a fork, evenly spread the meatball mixture on top, sprinkle with the shredded cheese. Cut the pie into 8-10 wedges, roll each wedge up starting from the wider end. Shape the rolled dough into a crescent shape and place it on the prepared baking sheet. Brush with milk or olive oil and sprinkle with freshly grated Parmesan cheese if desired. Bake in the oven approximately 30 minutes or until golden. Serve immediately. Enjoy!
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Notes
You can add a dipping sauce with your favorite Tomato sauce or serve plain.Any leftovers should be stored in an airtight container and refrigerated. They will keep for up to 3-5 days in the fridge. They can be reheated in a low oven or microwave.Freeze the extra completely cooled crescents in a freezer safe bag or container. They will keep for up 1 month in the freezer. Thaw them in the fridge overnight and re-heat in a low oven or microwave before serving.