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Runza Pot Pie*




Source of Recipe


JoAnna Lund


List of Ingredients




8 ozs lean ground turkey -- or beef
1/2 c chopped onion
3 1/2 c shredded cabbage
10 3/4 ozs Cream of Mushroom Soup, 98% FF Condensed
3/4 c shredded reduced fat Cheddar cheese -- (3 oz.)
1/8 tsp pepper
8 ozs Pillsbury Reduced-fat crescent rolls

Preheat oven to 375°. Spray 9x13 dish with butter-flavored cooking
spray. In a large skillet sprayed with butter-flavored cooking spray,
brown meat and onion. Stir in cabbage. Continue cooking for 5 minutes,
stirring occasionally. Add soup, cheese and pepper. Mix well. Pour into
9x13 dish. Unroll crescent rolls and place over mixture to form a crust,
being sure to seal perforations. Lightly spray top with butter-flavored
spray. Bake 18-22 minutes or until crust is golden brown. Place on wire
rack and let set for 5 minutes. Divide into 8 servings. Freezes well.


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Per Serving (excluding unknown items): 194 Calories; 8g Fat (39.3%
calories from fat); 11g Protein; 18g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 609mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : DIABETIC: 1 Ve, 1 Mt, 1 St, 1/2 Fa

Recipe