Runza Casserole

Ingredients:
1-2 lbs of ground beef, turkey, or meat substitute
1 bag of Dole Classic Cole slaw or about a head of shredded cabbage
1 small onion chopped or about 4 Tbsp of dried onion
2 cans of refrigerated crescent rolls
salt and pepper
optional: mozzarella, Swiss, or american cheese (1/2 to 2 cups or ~6 slices), sliced mushrooms

Preheat oven to 350 while you brown the meat.
Unroll 1 can of crescent roll dough and lay it flat in the bottom of a greased 9x13" casserole.  Bake for 7 minutes.
Meanwhile, drain the meat and add the cole slaw, onion, salt, and pepper.  A typical runza is heavy on the pepper.  Place a lid on your skillet and allow the cabbage to steam while the bottom layer of dough finishes baking.
Dump the cabbage and meat mixture onto the bottom layer of dough and spread flat.  Top with your desired cheese and mushrooms, if desired.
Unroll 2nd can of dough and lay flat over the top.  Bake for 30-40 minutes.  Place foil over the top near the end of cooking or after removing from oven for a softer crust.