Cabbage Beef Crescent Bake

8 oz extra lean ground sirloin or turkey breast

3 1/2 cups shredded cabbage

1/2 cup chopped onion

1 tsp any meat seasoning

1 (10 3/4 oz.) can Healthy Request Cream of Mushroom Soup

3/4 c (3 oz.) shredded reduced fat cheddar cheese

1/8 tsp black pepper

1 (8 oz.) can Pillsbury Reduced Fat Crescent Rolls

Preheat oven to 350° 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 min. Add mushroom soup, cheese, and pepper. Mix well to combine. Lower heat and simmer for 2-3 min.

Meanwhile unroll crescent rolls and pat into a rimmed 13 x 9 baking sheet, being sure to seal the perforations. Evenly spread cabbage mixture over rolls.

Bake for 20-25 min or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 min.

Cut into 8 servings.

Each serving: 192 cal, 8 gm fat, 1 gm fiber 1 meat, 1 starch & 1/2 veg

WW Points: 4 pt.