Mexican Pizza Recipe

Mexican Pizza Recipe photo by Taste of Home

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This quick and easy pizza will be the star of your appetizer buffet. It's packed with everyone's favorite Mexican food ingredients.—Gail Reino, Franklinville, New York

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Mexican Pizza Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

15 10 25

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cups leftover thick chili
1/2 cup sliced ripe olives
1/4 cup chopped onion
3/4 cup shredded cheddar cheese
1/2 cup crushed corn chips
California Avocado slices, shredded lettuce, chopped tomatoes and/or sour cream, optional

Directions

Unroll crescent roll dough; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Press seams and perforations to seal. Bake at 400° for 10 minutes.
In a large bowl, combine the chili, olives and onion. Spread over crust. Sprinkle with cheese and corn chips.
Bake 8-10 minutes longer or until bubbly. Garnish with avocado, lettuce, tomatoes and/or sour cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 245 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 695 mg sodium, 26 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Mexican Pizza in Country Woman September/October 1993, p35

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland