Serves: 6
Total Calories: 357
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
This Mexican Pizza recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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