Runza Pot Pie Joanna Lund, Monthly Food Newsletter (May 1999)
8 oz ground 90% lean turkey or beef 1/2 cup chopped onion 3 1/2 cups shredded cabbage 1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup 3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar Cheese 1/8 tsp black pepper 1 (8 oz) can Pillsbury Reduced Fat Crescent Rolls
Preheat oven to 375 degrees. Spray 9-by-13-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in cabbage. Continue cooking for 5 minutes, stirring occasionally. Add mushroom soup, Cheddar Cheese, and black pepper. Mix well to combine. Pour mixture into prepared baking dish. Unroll crescent rolls and place over meat mixture to form a crust, being sure to seal perforations. Lightly spray top with butter-flavored cooking spray. Bake for 18 to 22 minutes or until crust is golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 8 servings.
Serve 8 - Each serving equals:
HE: 2 Ve, 1 1/4 Pr, 1 Br, 1/4 Sl, 1 OC
193 Calories, 9 gm Fa, 10 gm Pr, 18 gm Ca, 502 mg So, 111 mg Cl, 1 gm Fi
Diabetic: 1 Ve, 1 Mt, 1 St, 1/2 Fa
Source: May 1999, Volume VIII Issue 5, Author: JoAnna Lund's Newsletter
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