2 c. cooked coarsely chopped chicken
1/4 c. chopped, pitted, ripe olives
1 c. (4 oz.) shredded Cheddar and Monterey Jack cheese
1 (4 oz.) can chopped green chilies (undrained)
1/2 c. mayonnaise
1 Tbsp. taco sauce
2 plum tomatoes
1/2 lime
2/3 c. finely crushed tortilla chips
2 (8 oz.) pkg. refrigerated crescent rolls
1 c. salsa
1 c. sour cream

Preheat oven to 375°. Chop chicken and olives. Add cheese, green chilies, mayonnaise and taco seasoning. Chop tomato. Juice lime to measure 1 teaspoon juice. Add tomato and lime juice to chicken mixture. Reserve 2 tablespoons crushed chips. Add remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over a large cutting board.

Unroll crescent dough. Place dough, sticky side down, onto crushed chips. Press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a cookie sheet with wide ends overlapping in the center and points toward the outside (should be 5-inch diameter opening in center). Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered). Bake for 20 to 25 minutes until golden brown. Serve with sour cream and salsa.

Filling can be made the night before for easy assembling.