Mexican Fiesta Salad Pizza |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Ingredients:
2 package(s) refridgerated crescent rolls (8 oz each) |
1 1/4 pound(s) lean ground turkey |
1 1/4 cup(s) medium thick and chunky salsa |
1 envelope(s) taco seasoning mix |
1 clove(s) garlic pressed |
1 cup(s) sour cream |
2 cup(s) iceberg lettuce thinly sliced |
2 whole(s) plum tomatoes seeded and diced |
2 whole(s) green onions with tops thinly sliced |
1/2 cup(s) cheese shredded cheddar |
1/4 cup(s) pitted ripe olives coarsely chopped |
Directions:
1. Preheat oven to 375 degrees. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangle in a circle on lightly floured round baking stone with wide ends even with center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. in (12 in) skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles using mix n' chop; drain if necessary.
3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.
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