1 (8 oz.) tube refrigerated crescent rolls
2 c. leftover thick chili
1/2 c. sliced ripe olives
1/4 c. chopped onion
3/4 c. shredded Cheddar cheese
1/2 c. crushed corn chips
avocado slices, shredded lettuce, chopped tomatoes and/or sour cream (optional)

Unroll the crescent roll dough; pat into the bottom and up the sides of an ungreased 13 x 9 x 2-inch baking pan. Pinch edges together to seal. Bake at 400° for 10 minutes.

In a bowl, combine the chili, olives and onion. Spread evenly over baked crust. Sprinkle with cheese and corn chips. Bake for 8 to 10 minutes or until bubbly. Top with avocado, lettuce, tomatoes and/or sour cream, if desired. Yield: 6 to 8 servings.