Fiesta Salad Turnover

Crust:
1 pkg. (13.8 oz) refrigerated pizza crust
1/2 c. shredded Colby & Monterey Jack cheese blend

Jalapeno-Lime Dressing:
1 jalapeno peper, seeded and finely chopped
2 T. chopped fresh cilantro
1/2 lime
1/2 c. sour cream

Filling:
2 small plum tomatoes, seeded and diced
1/2 c. pitted ripe olives, sliced
1 lb. lean ground beef, cooked, crumbled and drained
3/4 c. salsa
2 T. taco seasoning mix
1 garlic clove, pressed
1/2 c. shredded Colby & Jack cheese blend
2 c. shredded iceberg lettuce

Preheat oven to 450 degrees. Unroll pizza dough and shape into a circle. Lightly spray dough with nonstick cooking spray; sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove fro oven; immediately loosen crust from baking pan and flip over. Crease center of crust to make a fold line (do not cut through crust). Fold crust in hal to form a large taco shape; set aside.

For dressing, mix jalapeno, lime, cilantro and sour cream. Whisk until smooth. Set aside

For filling, combine ground beef, salsa, taco seasoning mix and garlic; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese.

Open crust; spread half of the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes and olives. Drizzle with remaining dressing. Fold crust over fillings. To serve, cut into wedges using a serrated knife.

Notes from the cook:
I cannot eat jalapenos so instead of making the dressing I just mixed lime juice with the sour cream.