8 ounces extra-lean ground sirloin beef or turkey breast 3 1/2 cups shredded cabbage 1/2 cup chopped onion 1 t meat seasoning 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 1/8 t black pepper 1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
Preheat oven to 350 degrees. In a large skillet sprayed with butter-flavored cooking spray, brown meat. Stir in cabbage, onion, and meat seasoning. Continue cooking until cabbage is tender, about 5 minutes. Add mushroom soup, Cheddar cheese, and black pepper. Mix well to combine. Lower heat and simmer for 2 to 3 minutes. Meanwhile unroll crescent rolls and pat into a rimmed 9-by-13-inch baking sheet, being sure to seal perforations. Evenly spread cabbage mixture over rolls. Bake for 20 to 25 minutes or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 minutes. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 1/4 Pr, 1 Br, 1 Ve, 1/4 Sl, 1 OC 192 Calories, 8 g Fa, 12 g Pr, 18 g Ca, 493 mg So, 121 mg Cl, 1 g Fi
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