Ingredients

2 packages (8oz/235 g each) refrigerated crescent rolls

1 1/4 lb 93% lean ground turkey

1 1/4 C. medium thick and chunky salsa

1 envelope taco seasoning mix

1 clove garlic, pressed

1 C. Sour cream

2 C. Thinly sliced iceberg lettuce

2 plum tomatoes, seeded and sliced

2 green onions with tops, thinly sliced

1/2 C. (2oz) Shredded chedder cheese

1/4 C. Pitted ripe olives, coursly chopped

Additional salsa (optional)

Preparation

  1. Preheat oven to 375 F. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle in a lightly floured round pan or 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 a 12in. Skillet, cook ground turkey over heat 10-12 ,inured or until no longer pink, breaking turkey into crumbles, drain if necessary.
  3. Combine salsa, seasoning mix and garlic in a medium bowl; mix well. Add to turkey in 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.