Mexican Fiesta Salad Pizza
2 (8-ounce) packages refrigerated crescent rolls
1 1/4 pounds 93% lean ground turkey
1 1/4 cups medium thick and chunky salsa
1 envelope taco seasoning mix
1 clove pressed garlic
1 cup sour cream
2 cups thinly sliced iceberg lettuce
2 seeded and diced plum tomatoes
2 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
1/4 cup coarsely chopped pitted ripe olives
Additional salsa (optional)
1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured Pampered Chef round baking stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. In Pampered Chef (12-in.) Skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles using Pampered Chef Mix 'N Chop; drain if necessary.
3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in Pampered Chef Skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.