What I like about it is that you can make a big batch of salsa and use half for the pizza and the other half as an extra app. Now look at you, bringing TWO appetizers to the party :)
Southwestern Salsa Pizza/Classic Salsa
1 package of crescent rolls
2 pints of grape tomatoes
half a red onion
half a jalapeno
2 ears of corn (or a can of corn), blanched and kernels removed
a couple cloves of garlic
8 oz cream cheese
(Great tip from Elina, for a lower cal option, do 4 oz greek yogurt, 4 oz cream cheese!)
1 red pepper, chopped
1 or 2 pieces of chicken, shredded
I got to use the Deep Covered Baker for this recipe. Its amazing. I put this frozen piece of chicken in here, added some mexican seasonings, and then stuck it in the microwave for 5 minutes. It comes out perfect in this thing. In she goes...
Bake the crescent rolls laid out flat according to package direction.
While the chicken was in the microwave and the crescent rolls in the oven, I got started on the salsa. Again I had a new toy to play with!! Salad Choppers. Just throw the onion, jalapeno, cilantro in whole and chop chop with the salad choppers.
Added in the cherry tomatoes, lime juice, crushed garlic, and salt and chop chop some more with the wonder scissors that are quickly replacing my knife.
Chicken is done! See... its perfect.
Chop chop it up!