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Preheat oven to 350°F.
In a large skillet sprayed with butter cooking spray, brown meat.
Stir in cabbage, onion and meat seasoning.
Continue cooking until cabbage is tender, about 5 minutes.
Add mushroom soup, cheese, and pepper.
Mix well to combine.
Lower heat and simmer for 2-3 minutes.
Meanwhile unroll crescent rolls and pat into a rimmed 13 x 9 baking sheet, being sure to seal the perforations.
Evenly spread cabbage mixture over rolls.
Bake for 20-25 minutes or until crust is golden brown.
Place baking sheet on a wire rack and let set for 5 minutes.
Cut into 8 servings.