Ingredients
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls2/3 cup finely crushed tortilla chips, divided2 cups finely chopped rotisserie chicken3/4 cup shredded reduced-fat Mexican cheese blend1/2 cup reduced-fat mayonnaise1 can (4 ounces) chopped green chiles, undrained1/4 cup chopped pitted ripe olives1 plum tomato, seeded and chopped1 tablespoon taco seasoning1 tablespoon lime juiceGARNISH1 cup reduced-fat sour cream1 cup salsa2 plum tomatoes, sliced1 medium lime, halved and sliced
Preparation
Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles.
Place wide end of 1 triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
In a small bowl, combine the chicken, cheese, mayonnaise, chiles, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible).
Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.
