Cabbage Beef Crescent Bake8 ounces extra lean ground sirloin or turkey breast 3 1/2 cups shredded cabbage 1/2 cup chopped onion 1 teaspoon any meat seasoning 1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup 3/4 cup (3 ounces) shredded reduced fat Cheddar cheese 1/8 teaspoon black pepper 1 (8 ounce) can Pillsbury Reduced Fat Crescent Rolls Preheat oven to 350 degrees F. 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 minutes. Add mushroom soup, cheese, and pepper. Mix well to combine. Lower heat and simmer for 2-3 minutes. Meanwhile unroll crescent rolls and pat into a rimmed 13 x 9-inch baking sheet, being sure to seal the perforations. Evenly spread cabbage mixture over rolls. Bake for 20-25 minutes or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 minutes. Cut into 8 servings. Each serving: 192 cal, 8 gm fat, 1 gm fiber 1 meat, 1 starch, 1/2 veg 4 WW points |