Mushroom Swiss – Bierock /Runza Bake

Preheat oven to 425 degrees.

Melt butter in a heavy skillet. Sauté the minced onion.

Add ground beef, salt, pepper and garlic. Brown and drain.

Add cabbage; fold in until wilted.

Add the cream of mushroom soup (don’t dilute); mix well.

Spray a 9×13 pan with oil.

Unroll crescent rolls in the bottom of the pan. Close the perforations and spread to the edges.

Place five slices of Swiss cheese on the dough, spread the meat/cabbage mixture evenly across the cheese and then place the last five slices of cheese on top.

Bake for 20 minutes (cheese will be bubbly and will be starting to brown).

Let stand for a few minutes before cutting.