Bierock Beef and Cabbage Casserole

Preheat the oven to 350°F (177°C). Spray a 9x13 baking dish with nonstick spray.
Unroll one can of crescent roll dough and press it into the bottom and slightly up the sides of the 9x13 pan. Keep the other can in the refrigerator for now.
2 cans refrigerated crescent dough sheets
Bake the dough for 8 minutes, to par cook the crust. Remove from the oven and set aside.
While the crust is baking, place the ground beef and onion in a large skillet and cook over medium heat until the beef is browned and the onion is soft. Drain any excess fat from the pan.
1 ½ pounds lean ground beef, 1 cup finely chopped onion
Add the minced garlic and cabbage to the skillet and cook for 2-3 minutes, or until the cabbage has wilted.
1 tablespoon minced garlic, 3 cups shredded cabbage
Add the Worcestershire, salt, pepper, and cayenne and mix well.
1 teaspoon Worcestershire sauce, 1 teaspoon seasoned salt, 1 teaspoon ground black pepper, ⅛ teaspoon cayenne pepper
Pour the hamburger mixture over the partially baked crescent roll crust and spread it evenly across the pan, then top it with shredded cheese.
2 cups shredded Cheddar cheese
Unroll the second roll of crescent dough and place it over the top of the casserole. Cut slits into the dough to allow the steam to escape.
Place the pan in the oven and bake for 40-45 minutes, or until the crust is golden brown and cooked through. Let cool for 5 minutes before serving.