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6/29/08 1:06 P

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Cabbage-Beef Crescent Bake

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

DIABETIC: 1 Protein, 1 Starch, 1/2 Vegetable

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