Fiesta Salad Turnover

Preheat oven to 425°F. For crust, unroll pizza dough onto Large Round Stone with Handles 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 from oven; immediately loosen crust from baking stone and flip over. Press Crinkle Cutter down center of crust to create a fold line (do not cut through crust). Fold crust in half to form a large taco shape; set aside.
For jalapeño-lime dressing, finely chop jalapeño pepper using Food Chopper. Snip cilantro using Professional Shears. Juice lime half into (1-cup) Prep Bowl using Citrus Press. Add jalapeño pepper, cilantro and sour cream; whisk until smooth using Stainless Mini Whisk. Set dressing aside.
For filling, dice tomatoes using Utility Knife. Slice olives using Egg Slicer Plus®. Set tomatoes and olives aside. In Classic Batter Bowl, combine ground beef, salsa, taco seasoning mix and garlic pressed with Garlic Press; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese using Small Mix 'N Scraper®.
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 filling. To serve, cut into wedges using Bread Knife.

Ingredient :

Crust
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1/2 cup (2 oz/125 mL) shredded Colby & Monterey Jack cheese blend
Jalapeño-Lime Dressing
1 jalapeño pepper, seeded and finely chopped
2 tbsp (30 mL) chopped fresh cilantro
1/2 lime
1/2 cup (125 mL) sour cream
Filling
2 small plum tomatoes, seeded and diced (about 1/2 cup/125 mL)
1/2 cup (125 mL) pitted ripe olives, sliced
1 lb (500 g) 95% lean ground beef, cooked, crumbled and drained
3/4 cup (175 mL) salsa
2 tbsp (30 mL) taco seasoning mix
1 garlic clove, pressed
1/2 cup (2 oz/125 mL) shredded Colby & Monterey Jack cheese blend
2 cups (500 mL) shredded iceberg lettuce