Mexican Fiesta Salad Pizza

Photo: Patricia Stagich

Ingredients

2 packages refrigerated crescent rolls

1 1/4 pounds ground lean beef or turkey

1 1/4 cups medium thick and chunky salsa

1 envelope taco seasoning mix

1 clove garlic, pressed

1 cup sour cream

2 cups thinly sliced iceberg lettuce

2 plum tomatoes, seeded and diced

2 green onions with tops, thinly sliced

1/2 cup shredded cheddar cheese

1/4 cup pitted ripe olives, sliced (optional)

Preparation

Preheat oven to 375 degrees F.

Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on a round baking stone or pizza pan, with wide ends even with edge of baking stone and points toward center. Place the remaining two triangles in the center, pinching seams to seal. Bake 15-18 minutes or until golden brown. Remove from oven, cool.

In a 12-inch skillet, cook ground meat over medium heat 10-12 minutes or until no longer pink, breaking meat into crumbles. Drain if necessary.

Combine salsa, seasoning mix and garlic and add to meat mixture. Toss to coat. Spread sou r cream over crust. Spoon meat mixture over so ur cream.

Top with lettuce, tomatoes, onions, cheese and olives.