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Mexican Pizza |
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Serves: 6
Print this Recipe
Gail Reino, Franklinville, New York
1 (8-ounce) tube refrigerated crescent rolls
2 cups leftover thick chili
1/2 cup sliced ripe olives
1/4 cup chopped onions
3/4 cup shredded cheddar cheese
1/2 cup crushed corn chips
Avocado slices, optional
Shredded lettuce, optional
Chopped tomato, optional
Sour cream, optional
Unroll the crescent roll dough; pat into the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking pan. Pinch edges together to seal. Bake at 400° for 10 minutes. In a bowl, combine the chili, olives and onion. Spread evenly over baked crust. Sprinkle with cheese and corn chips. Bake for 8-10 minutes or until bubbly. Top with avocado, lettuce, tomatoes and/or sour cream if desired.
© Copyright Reiman Publications, 1993-1997
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