Ingredients

• 2 packages refrigerated crescent rolls (do not separate rolls)
• 2 lbs ground beef
• 2 tablespoons butter
• 4 cups green cabbage, shredded
• 1 large yellow onion, finely chopped
• 1 1/2 cups mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
2. Unroll one package of crescent rolls (keep it in a full sheet) and press into the bottom of the prepared baking dish. Bake for 5 minutes, then remove from oven.
3. In a large skillet over medium-high heat, season and cook the ground beef until no longer pink. Drain excess fat if needed, then push meat to the edges of the skillet.
4. Add butter to the center of the skillet. Once melted, stir in the chopped onion, salt, and pepper. Cook for about 2 minutes.
5. Add the shredded cabbage and cook until wilted, about 5 minutes. Adjust seasoning to taste.
6. Spread the beef and cabbage mixture evenly over the baked crescent roll crust.
7. Sprinkle mozzarella cheese over the filling, then top with the second sheet of crescent roll dough.
8. Bake for 20–25 minutes, or until the top is golden brown.
9. Let rest for 5 minutes before slicing and serving. Enjoy!