Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1-1/2 pounds ground turkey1/2 cup chopped onion1/2 cup finely chopped carrot1 teaspoon minced garlic2 cups finely chopped cabbage1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 teaspoon dried thyme1 cup shredded part-skim mozzarella cheese
Preparation
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.
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.
On a lightly floured surface, press second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over casserole.
Bake, uncovered, at 375° for 14-16 minutes or until crust is golden brown.
