Chicken Enchilada Ring

I had some friends over for a game night and I made this Chicken Enchilada Ring by Pampered Chef. It's super easy and the crowds always enjoy it, so I thought I would post it up for those who wanted to try it. It's also good for the kids. I mean what kid (or adult for that matter) wouldn't eat something wrapped in crescent rolls? (Unfortuneately, I didn't take a picture before it was all eaten.)

Ingredients:
2 cups coarsely chopped cooked chicken
¼ cup chopped putted ripe olives
1 cup shredded cheddar and Monterey Jack cheese blend
1 can (4 oz.) chopped green chilies, undrained
½ cup mayonnaise
1 Tbs. Southwestern seasoning
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs. (8 oz. each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream

Directions for filling:
Preheat the oven to 375. Chop chicken and olives; place in bowl. Add chesse, green chilies, mayo and seasoning mix. Seed and chop 1 tomato. Slice lime in half and juice one half of the lime to measure one teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 Tbs. crushed chips; add remaining chips to chicken mixture and mix well.

Directions for the ring:
Sprinkle reserved crushed chips over a large round pizza stone. Unroll the 2 pkgs. of refrigerated crescent rolls; separate into 16 triangles. Place dough, sticky side down, onto crushed chips; press down lightly so chips will adhere to dough. Arrange triangle, chip side down and slightly overlapping, in a circle on a large round pizza stone with the wide ends 4 inches from the edge of the baking stone. (Points will extend off the edge of the stone.) Roll wide ends of dough toward the center to create a 5 inch opening. Using an ice cream scoop, scoop the filling evenly over dough in a continuous circle. Bring points of the triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with egg white. Sprinkle top with remaining cheese. Bake 20-25 minutes or until golden brown. Serve with desired toppings.

For Garnish:
Cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of the ring. Serve with salsa and sour cream.

Caveat: If you don't like spicy foods, you may want to cut back or even cut out the Southwestern Seasoning. I personally cut mine in half because I don't care for spicy foods.