| 8 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 |
Heat 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