Chicken Taco Crescent Pizza

 

2

cans (8 oz each) refrigerated crescent dinner rolls

1/2

package (8-oz size) cream cheese, softened

1/3

cup sour cream

2

teaspoons Old El Paso® taco seasoning mix

3/4

cup refrigerated guacamole (from 12-oz container)

1/2

cup Old El Paso® thick-and-chunky salsa

2

cups frozen diced grilled chicken breast (from 9-oz package), thawed

1/4

cup chopped roma (plum) tomatoes

1

cup shredded romaine lettuce

1/2

cup finely shredded Cheddar cheese (2 oz)

• 1 Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. 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. Cut log into 20 slices with serrated knife. Repeat with second can of dough.
• 2 Arrange 2 slices side by side on center of pan, pressing together to flatten inside edges and form a circle. 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.
• 3 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.
• 4 In medium bowl, beat cream cheese, sour cream and seasoning mix with electric mixer on low speed until smooth. 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.