Chicken Taco Crescent Pizza

Ingredients

• 2 cups chicken breast strips/pre-cooked/chopped diced frozen thawed (from 9-oz package)
• 0.5 package cream cheese softened (8-oz size)
• 0.8 cup guacamole refrigerated (from 12-oz container)
• 16 oz regular crescent rolls refrigerated canned
• 0.3 cup roma tomatoes chopped (plum)
• 1 cup the of 1 cos lettuce shredded
• 0.5 cup salsa old el paso®
• 2 oz cheddar cheese shredded finely
• 0.3 cup cream sour
• 2 teaspoons taco seasoning old el paso®

Equipment

• bowl
• frying pan
• oven
• wire rack
• pizza pan
• hand mixer
• serrated knife

Directions

1. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
2. Remove dough from 1 can, keeping dough in 1 piece (do not unroll). Gently shape dough in one direction (so dough won't unroll) into 12-inch log with palms of hands.
3. Cut log into 20 slices with serrated knife. Repeat with second can of dough.
4. Arrange 2 slices side by side on center of pan, pressing together to flatten inside edges and form a circle.
5. Place 7 slices in ring around center slices; press together gently. Arrange 12 slices in another ring; press together gently. Arrange 19 slices in third ring, overlapping edges slightly; press together gently.
6. Bake 13 to 18 minutes or until edge is golden brown. Gently loosen crust from pan. Cool on pan 5 minutes. Gently remove from pan to cooling rack. Cool 15 minutes.
7. In medium bowl, beat cream cheese, sour cream and seasoning mix with electric mixer on low speed until smooth.
8. Place crust on serving platter; spread with cream cheese mixture. Arrange guacamole, salsa, chicken, tomatoes, lettuce and cheese on cream cheese mixture to look like ornament.