2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 pounds ground turkey *
1/2 cup chopped onion
1/2 cup finely chopped carrot
1 teaspoon minced garlic
2 cups finely chopped cabbage *
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon dried thyme
1 cup (4 ounces) shredded mozzarella cheese

* Substitute with frozen brocolli, corn, carrots and cubed turkey or chicken.
      

-Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
 Press onto the bottom of a greased 13 x 9 x 2-in. baking dish. Bake at 425 for 6-8 
 minutes or until golden brown.
-Meanwhile, in a large skillet, cook turkey, onion carrot and garlic over medium
 heat until meat is no longer pink; drain. Add cabbage, soup and thyme. Pour over
 crust; sprinkle with cheese.
-On a lightly floured surface, press second tube of crescent dough into a 13 x 9-in. 
 rectangle, sealing the seams and perforations. Place over the casserole.
-Bake, uncovered, at 375 for 14-16 minutes or until crust is golden brown.

 (S&D February 2008, p. 38)