Chicken Taco Crescent Pizza *

2 cans refrigerated crescent dinner rolls

4 oz cream cheese, softened

1/3 cup sour cream

2 tsp taco seasoning mix

3/4 cup guacamole

1/2 cup thick and chunky salsa

2 cups diced grilled chicken breast

1 chopped roma tomato

1 cup shredded romaine lettuce

3/4 cup shredded cheddar cheese

Heat oven to 375.  Spray pizza pan with cooking spray.  Remove dough from 1 can, keeping dough in 1 piece (do not unroll).  Gently roll dough between hands back and forth to evenly lengthen, without unrolling log, to a length of about 12 inches.  Using a serrated knife, cut log into 20 even slices.  Do same thing with second can of crescent dough.  Place 2 slices in center of pizza pan. Continue placing slices of dough in a circle around center until pizza pan is covered and all slices are used.  Slices may have to overlap edges of other slices slightly.  Slightly flatten all dough and press together gently to minimize spaces between slices.  Bake 13-18 minutes or until edge is golden brown.  Gently loosen crust from pan and cool for 5 minutes.  In bowl, beat cream cheese, sour cream and seasoning mix.  Spread cream cheese mixture on crust.  Spread guacamole over cream cheese.  Evenly spread salsa, chicken, tomatoes lettuce and cheese on guacamole.  

Serves 4