Mile-High Cabbage Pie
1 1/2 lbs lean ground beef
1 (16 ounce) bags coleslaw mix ( cabbage and carrots)
1 (14 1/2 ounce) bags Simply Potatoes Diced Potatoes with Onion
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
2 (8 ounce) cans refrigerated crescent dinner rolls
Pre-heat oven to 350°F.
In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
Unroll 1 can of dough. Press in 13×9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.
Photo by BDMK