Ressipy

by Cari Beatty

Ingredients

• 1 c sour cream
• 1 c salsa
• 2 pkg refrigerated crescent rolls
• 2/3 c finely crushed corn tortilla chips, divided
• 1 lime
• 2 plum tomatoes
• 1 Tbsp Pantry Southwestern Seasoning Mix
• 1/2 c mayonnaise
• 4 oz chopped green chilies, undrained
• 1 c shredded cheddar and Monterey Jack cheese blend
• 1/4 c chopped pitted ripe olives
• 2 c coarsely chopped cooked chicken

Instructions

1. Preheat oven to 375.
2. Chop chicken and olives into bowl.
3. Add cheese, chilies, mayonnaise, and seasoning mix.
4. Seed and chop 1 tomato.
5. Slice lime in half. Using juicer, juice one half to measure 1 tsp juice.
6. Add chopped tomato and lime juice to chicken mixture.
7. Reserve 2 Tbsp crushed chips; add rest to chicken mixture and mix well.
8. Sprinkle reserved chips over flat side of large cutting board. Place dough onto crushed chips; press down lightly so chips adhere to dough.
9. Separate dough into triangles. Arrange triangles, chip side down, into a circle on Round stone with wide ends overlapping in center and pointed toward outside. There should be 5 inch diameter opening in center.
10. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles over filling and tuck under wide ends of dough at center of ring.
11. Bake 20-25 mins or until golden brown.
12. Cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring.
13. Serve with salsa and sour cream.