I was merely considering some creative veggie options because it was my first time making Christmas dinner for the family. They came out fantastic, were a hit with everyone, and have been on the menu ever since. is compatible with everything.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch baking dish |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes.
- 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.
- 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.
- Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 776 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Really easy to make, only thing different I did was add some Cayenne pepper to give it some extra kick
I kept to the recipe, except to omit the cream of mushroom soup (which I hate), chopped up some fresh mushrooms instead, and parbaked the bottom crust. My husband really loved it, but I wasn’t as thrilled. It needed more of the meat mixture and I’m not a big fan of mozzarella anyway. Next time I make this, I will double the meat/cabbage mixture and use just cheddar.
I read all of your remarks. I used rice, flour, pie crust. Two piecrusts will make one pie. I used one can of condensed mushroom soup from Campbell and did not add any moisture. I added fresh zucchini from the garden, and a small cabbage 2 cups altogether. Because you told me, it was too salty. I did not add any salt in the preparation of the meat. The meat I chose was grass fed organic beef. And I used both the cheeses that you suggested. My husband says it’s the best runza I’ve ever made!!! And I topped the pie off with egg whites when it came out of the oven.
Good and simple recipe. After reading through many of the reviews, I decided to omit the mushroom soup and add more veggies; also replaced garlic powder with minced garlic and sauteed with the beef and veggies. I also used less cheese — more like 1-1/2 C of each. It turned out really good. Thank you!
I sub’ed tumeric for garlic, chunky mashed black beans for the meat, cream of celery for the mushroom and cut recipe in half. The soup is a must as it was the only liquid to exist in the skillet mixture. SO DELICIOUS!
I made a few changes, however, recipe gave me a great starting point! I reduced the salt to 3/4 teaspoon and while I was looking for the low-sodium Cream of Mushroom soup, I found Unsalted Cream of Mushroom soup! I don’t like too much salt! So the reduced salt and the unsalted soup were perfect! I love garlic, so I added a 1/4 teaspoon of garlic powder. I also doubled the cabbage to 4 cups. I used a pie crust instead of the crescent rolls. I rolled out the bottom crust and placed it in a greased casserole dish , put a layer of the 2 cheeses, the meat mixture, another layer of the cheese mixture and then the top crust. I brushed melted butter on the top crust and baked at 350 for 30 minutes and it came out perfect for us!
Easy and delicious
I grew up on this. Must be Polish or Irish or Czech roots. I still make it today. But we always made it rolled up into a large roll that was sliced. Not individual. I do like the crust on top and bottom though.
I used low sodium soup. It’s super easy and I can’t wait to taste it.
It was super good, easy to make and tasted delicious
This dish came out really good instead of using the cream of mushroom soup I chopped up fresh mushrooms and it was not soggy at all I baked the croissants on the bottom before I put the filling in and it came out just right
As description says, EASY to prepare! My husand LOVED IT! He gave it an “A”! And he’s not that easy to impress! We highly recommend for a quick, yet tasty/nutritious meal!
This was terrible. The crescent rolls are far too sweet to use. Should use real pastry. I threw it out it was so bad!
Easy and good but could use a little more flavor!! Next time!
This is a very good mid-week meal when you can’t think of what to make – great ingredients and satisfying flavors. I did skip the mushroom soup, but could have used maybe 1/2 to make it a little softer. I did add mushrooms & also pre-cooked the bottom layer – both ideas from comments that I recommend doing too!
This was Amazing! For those that don’t like onions please don’t skip them, there’s no over powering onion flavor but definitely adds to the recipe.
I loved this! I followed the recipe exactly. I was worried that the bottom crescent roll wouldn’t cook well enough, and hoping it would be easy to lift out of the pan in one piece. It was perfect! So tasty and simple to make! Thanks!
I don’t understand where others had a lot of liquid using the cream of mushroom soup unless they deluted it I used it straight from the can and I instead of adding each indgredient separately I fried the hamburger first then added everything else together then added soup Did pre bake the bottom crust also added half a tsp of Creole seasoning to give it a little kick hope this helps
This is very close to the recipe that I use. Only difference is I cover the dish the last 10 minutes of baking to soften the crust.
It was good
Since there are only 2 of us, I make half the recipe and use an 8 x 8 pan & l pkg of crescent rolls. A whole can of mushroom soup is too much for half the recipe, so I drain a small can of sliced mushrooms and make a little cream sauce for it – can do that easily in the microwave. We do like our meat so I use most of a whole pound of ground beef. Makes a fat pie, but we like it that way, and it’s still 2 meals for each of us with a salad.