Turkey Enchilada Ring
2-3 cups cooked turkey
1 can ripe pitted black olives
1 - 8 oz. block Colby Jack cheese
1 - 4 oz. can chopped chilies, undrained
2 - 8 oz. pkgs. Pillsbury crescent rolls
1 jar salsa
1 tbsp. Southwestern Seasoning Mix
1/4 cup mayonnaise
2 Roma tomatoes
2 limes
2/3 cup finely crushed tortilla chips, divided
1 - 8 oz. container sour cream
1 green pepper that stands up straight
Preheat oven to 375. Chop turkey and olives and place in medium bowl. Add cheese, green chilies, mayonnaise and Southwest Seasoning Mix. Seed and chop 1 tomato. Slice lime in half. Squeeze juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to turkey mixture. Reserve 2 tablespoons crushed chips; add remaining chips to turkey mixture and mix well. Sprinkle reserved crushed chips over flat side of cutting board.
Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips stick to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on pizza pan with wide ends overlapping in the center and point toward outside. (5" diameter opening in center).
Scoop turkey mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center or ring. Filling will not be completely covered. Bake 20 - 25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut into slices. Serve with salsa and sour cream.
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