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Ingredients
- 2 tablespoons butter
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ 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
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes.
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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.
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Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9×13-inch baking dish. Pour beef mixture on top. Cover with Cheddar and mozzarella cheeses. Place remaining 8 pieces dough on top.
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Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.
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