Ingredients
10
10 servings
- •2 tablespoons butter
- •1 pound lean ground beef
- •0.5 cup chopped onion
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.125 teaspoon garlic powder
- •2 cups chopped cabbage
- •1 (10 ounce) can low-sodium cream of mushroom soup
- •2 (8 ounce) packages refrigerated crescent rolls
- •1 cup shredded Cheddar cheese
- •1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes.
- Add onion, salt, pepper, and garlic powder to the skillet; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet.
- Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with Cheddar and mozzarella cheeses. Place remaining 8 pieces dough on top.
- Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 382
- Carbohydrate: 21g
- Fat: 24g
- Fiber: 1g
- Protein: 18g
- Sugar: 5g
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