Crescent rolls pinch-hit as the crust for this pizza stuffed with chili. Lettuce, tomatoes, black olives, and cheddar cheese make the perfect toppings for this recipe.




  • Heat oven to 350°. Spray a 12-inch pizza pan with nonstick cooking spray.

  • In a medium-size bowl, combine chili with beans and diced green chiles.

  • Slightly overlap crescent dough triangles, smallest point in center, around 12-inch pizza pan. Position each triangle so outside edge is slightly hanging over the edge of the pan. Spoon chili mixture in a ring on dough, halfway between center and edge of pan; bring top half of each triangle over chili and seal with other dough in center of circle. Sprinkle with cheese.

  • Bake for 30 to 35 minutes or until golden brown. Allow to cool slightly.

  • To serve, fill center of pizza with toppings and cut into 8 slices.

Nutrition Facts

347 calories; 19 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 20 mg cholesterol; 903 mg sodium. 318 mg potassium; 32 g carbohydrates; 3 g fiber; 6 g sugar; 11 g protein; 534 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 3 mg iron;