Cabbage Beef Crescent Bake

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 salt 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 (8oz) can Pillsbury Reduced Fat Crescent Rolls

Preheat oven to 350.

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 13×9 baking sheet, being sure to seal the perforations.

Evenly spread cabbage mixture over rolls.

Bake for 2-25 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 / 4 pts

1 meat, 1 starch & 1/2 veg