- 2 cans crescent rolls
- 1 can cream of celery soup
- 1 16-oz bag chopped cabbage
- 8 oz cheddar and mozzarella cheese
- 1 lb hamburger
- 1 medium onion
- Pinch of salt and pepper
Preheat oven to 375 degrees.
Pat one can of crescent rolls into bottom of 9x13 pan and squish perforations together.
In a skillet on low, brown hamburger, cabbage, and onion. Season with salt and pepper. Drain any grease.
Add soup and cheese; heat until melted.
Spoon mixture from skillet onto crust in pan; top with other can of crescent rolls but leave perforations open for steam.
Bake 15-20 minutes at 375 degrees or until crust is golden brown.
*Recipe courtesy of Mama B