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

Cooking Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes.
3. 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.
4. 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.
5. Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.