Turkey Cabbage Bake

Name: Turkey Cabbage Bake
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1-1/2 pounds ground turkey; 1/2 cup chopped onion; 1/2 cup finely chopped carrot; 1 teaspoon minced garlic; 2 cups finely chopped cabbage; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/2 teaspoon dried thyme; 1 cup shredded part-skim mozzarella cheese

9 ingredients

4 steps

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 pounds ground turkey
1/2 cup chopped onion
1/2 cup finely chopped carrot
1 teaspoon minced garlic
2 cups finely chopped cabbage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon dried thyme
1 cup shredded part-skim mozzarella cheese

Directions

1

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 425° for 6-8 minutes or until golden brown.
2

Meanwhile, in a large skillet, cook the turkey, onion and carrot over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cabbage, soup and thyme. Pour over crust; sprinkle with cheese.
3

On a lightly floured surface, press second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over casserole.
4

Bake, uncovered, at 375° for 14-16 minutes or until crust is golden brown.