2 (8oz each) refrigerated, Crescent Rolls (do not separate) or crescent sheets
1 1/2# lean ground beef
1 medium green cabbage, shredded (or buy 2 packages of pre-shredded cabbage)
1 medium yellow onion, chooope
Salt, to taste
Pepper, to taste
1 (10.5 oz) can Cream of Mushroom Soup
1 c shredded sharp Cheddar Cheese (or Provolone Cheese, grated)
- Step 1 Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick spray. Lay one roll of crescent rolls in the bottom of prepared pan; set aside.
- Step 2 Add ground beef to a large skillet over medium-high heat. Cook, breaking up large chunks, until beef is no longer pink (165 degrees). Stir in cabbage and onion. Cook 1 to 2 minutes more or until cabbage has wilted slightly. Season with salt and pepper. Transfer mixture to prepared pan.
- Step 3 Add soup and shredded cheese to a medium bowl. Stir to combine. Add to prepared pan covering meat layer. Top with remaining crescent roll dough. Bake 35 to 40 minutes or until crescent rolls are golden brown and center is bubbly.