Monday, May 3, 2010

Mexican Stuffed Pizza

I was super confused while reading the directions on this one so I decided to take some extra pictures to show how we put it together. I wasn't quite sure what to expect taste-wise from this but it was sooo good! I wanted seconds but I (somehow) controlled myself! We did put some sour cream and hot sauce on and it was great!

1 (15-ounce) can chili with beans (we use turkey)
1 (4-ounce) can diced green chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese

Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan. Spoon chili mixture in center of each crescent roll triangle.

This is what ours looked like

Bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.

Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.
Makes 4 servings.

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