Mexican Pizza
A Uncategorized recipe with 8 oz tube refrigerated crescent rolls, leftover thick chili, sliced ripe olives. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
Unroll the crescent roll dough; pat into the bottom and up the sides of an ungreased 13 x 9 x 2-inch baking pan.
8 oz tube refrigerated crescent rolls(1) - 2
Pinch edges together to seal.
- 3
Bake at 400° for 10 minutes.
- 4
In a bowl, combine the chili, olives and onion.
leftover thick chili(2 c)sliced ripe olives(1/2 c)chopped onion(1/4 c) - 5
Spread evenly over baked crust.
- 6
Sprinkle with cheese and corn chips.
shredded cheddar cheese(3/4 c)crushed corn chips(1/2 c) - 7
Bake for 8 to 10 minutes or until bubbly.
- 8
Top with avocado, lettuce, tomatoes and/or sour cream, if desired.
avocado slices shredded lettuce chopped tomatoes and/or sour cream optional - 9
Yield: 6 to 8 servings.
Rate this recipe
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Mexican Pizza
A Uncategorized recipe with 8 oz tube refrigerated crescent rolls, leftover thick chili, sliced ripe olives. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
Unroll the crescent roll dough; pat into the bottom and up the sides of an ungreased 13 x 9 x 2-inch baking pan.
8 oz tube refrigerated crescent rolls(1) - 2
Pinch edges together to seal.
- 3
Bake at 400° for 10 minutes.
- 4
In a bowl, combine the chili, olives and onion.
leftover thick chili(2 c)sliced ripe olives(1/2 c)chopped onion(1/4 c) - 5
Spread evenly over baked crust.
- 6
Sprinkle with cheese and corn chips.
shredded cheddar cheese(3/4 c)crushed corn chips(1/2 c) - 7
Bake for 8 to 10 minutes or until bubbly.
- 8
Top with avocado, lettuce, tomatoes and/or sour cream, if desired.
avocado slices shredded lettuce chopped tomatoes and/or sour cream optional - 9
Yield: 6 to 8 servings.
Rate this recipe
