Cabbage Beef Crescent Bake
8 oz extra lean ground sirloin or turkey breast
3 1/2 cups shredded cabbage
1/2 cup chopped onion
1 tsp any meat seasoning
1 (10 3/4 oz.) can Healthy Request Cream of Mushroom Soup
3/4 c (3 oz.) shredded reduced fat cheddar cheese
1/8 tsp black pepper
1 (8 oz.) can Pillsbury Reduced Fat Crescent Rolls
Preheat oven to 350° F.
In a large skillet sprayed with butter cooking spray, brown meat. Stir in cabbage, onion and meat seasoning. Continue cooking until cabbage is tender, about 5 min. Add mushroom soup, cheese, and pepper. Mix well to combine. Lower heat and simmer for 2-3 min.
Meanwhile unroll crescent rolls and pat into a rimmed 13 x 9 baking sheet, being sure to seal the perforations. Evenly spread cabbage mixture over rolls.
Bake for 20-25 min or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 min.
Cut into 8 servings.
Each serving: 192 cal, 8 gm fat, 1 gm fiber 1 meat, 1 starch & 1/2 veg
WW Points: 4 pt.
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