Mexican Fiesta Salad Pizza

• 2 packages refrigerated crescent rolls
• 1 1/4 pounds lean beef ground, or turkey
• 1 1/4 cups chunky salsa medium thick and
• 1 envelope taco seasoning mix
• 1 clove garlic pressed
• 1 cup sour cream
• 2 cups iceberg lettuce thinly sliced
• 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 sliced, optional

1. Preheat oven to 375 degrees F.
2. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on a round baking stone or pizza pan, with wide ends even with edge of baking stone and points toward center. Place the remaining two triangles in the center, pinching seams to seal. Bake 15-18 minutes or until golden brown. Remove from oven, cool.
3. In a 12-inch skillet, cook ground meat over medium heat 10-12 minutes or until no longer pink, breaking meat into crumbles. Drain if necessary.
4. Combine salsa, seasoning mix and garlic and add to meat mixture. Toss to coat. Spread sour cream over crust. Spoon meat mixture over sour cream.
5. Top with lettuce, tomatoes, onions, cheese and olives.

crescent rolls, lean beef ground, chunky salsa, taco, clove garlic, sour cream, tomatoes, green onions, cheddar cheese, pitted ripe olives

Taken from www.yummly.com/recipe/Mexican-Fiesta-Salad-Pizza-1662324 (may not work)