1

tablespoon oil

1 1/4

lb boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces

2

cups frozen corn, thawed

1/2

cup chopped green bell pepper

1/3

cup water

1

pkg (1 oz) Old El Paso™ taco seasoning mix

1

cup (4 oz) shredded Cheddar cheese

2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1

cup shredded lettuce

1/2

cup chopped tomato

1/4

cup sliced ripe olives

1/2

cup sour cream

1/2

cup Old El Paso™ Thick 'n Chunky salsa

1

Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently.

2

Add corn, bell pepper, water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.

3

Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.

4

Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)

5

Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.

6

Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.