Cabbage Beef Crescent Bake

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