Turkey Cabbage bake

If you are a beef or chicken lover, and haven't tried turkey; it is a leaner meat and it really doesn't taste much different than chicken.
Yeild: 6 servings

2 tubes ( 8 oz. each) refrigerated crescent rolls
1 1/2 pounds ground turkey
1/2 c. chopped onion
1/2 c. finely chopped carrot
1 tsp. minced garlic
2 cups finely chopped cabbage
1 can ( 10 3/4 oz) condensed cream of mushroom soup, undiluted ( I don't do fungi so I used cream of chicken, or you could used cream of cheese)
1/2 tsp. dried thyme
1 c. shredded part- skim mozzarella cheese

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

2 Meanwhile, in a skillet, cook the turkey, onion and carrot over med. hear until meat is no longer pink. Add the garlic; cook 1 min longer. Drain. Add the cabbage, soup, and thyme. Pour over crust; sprinkle with cheese.


3 Roll dough onto casserole sealing seams and perforations.

4 Bake, uncovered for 14-16 mins or until crust is golden brown.

* I like to put mustard on mine, hubby likes ketchup on his :)
Happy cooking,
Chaeli