Mexican Fiesta Salad Pizza

By mattyrana

Ingredients

• 2 pkg. (8 oz each) refrigerated crescent rolls
• 1 1/4 lb 93% lean ground turkey
• 1 1/4 cups medium thick and chunky salsa
• 1 pkg. 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, coarsely chopped
• Additional salsa (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375˚F. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured round baking stone with wide ends even with the edge of baking stone and points toward the center. Place the remaining 2 triangles in the 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.

In 12-inch 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.

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.