Ingredients:

1 package reduced fat crescent rolls
1/2 pound chicken (cooked and chopped)
1 Roma tomato (de-seeded and diced)
4 ounces Low Fat Mexican Cheese
1/2 small can sliced olives
1/2 small can green chilies
1/4 cup Low Fat Mayonnaise
1/3 cup baked tortilla chips (crushed fine)
1/2 teaspoon lime juice
1 1/2 teaspoon Southwestern Seasoning

Directions:

Mix chicken, cheese, tomato, olives,chilies and half of the tortilla crumbs. Add seasoning, lime and mayonnaise. Mix together well. Take reserve of tortilla crumbs and spread out on cutting board.

Break crescent rolls into triangles. Dip one side into crumbs and place crumb side down on round stone. With long tip of triangle pointing outward. Continue doing this and make a sun.

Take medium scoop and scoop mixture onto inner side of sun near inner edge. When completed take points and wrap over and pinch to inner edge creating a ring.

Bake at 375 for 20 minutes. Serve with chopped lettuce, tomatoes, jalapenos and low fat sour cream.