1 (8 oz.) can refrigerated crescent dinner rolls
1 (15 oz.) can Hormel chili
1/2 c. sliced ripe black olives
1/4 c. chopped onion or green chiles
3/4 c. shredded cheddar cheese
1/2 c. crushed corn chips
Avocado slices
Shredded lettuce
Chopped tomatoes
Sour cream

Heat oven to 400 degrees. Separate dough into 2 long rectangles. Place in ungreased 13x9 inch pan. Press dough over bottom and 1/2 inch up sides to form crust, sealing perforations. Bake 10 minutes.

Combine chili, olives and onion and spoon over baked crust, spreading evenly. Sprinkle with cheese and crushed chips. Return to oven 8-10 minutes or until hot and cheese is melted. Top with avocado, lettuce, tomatoes, and sour cream as desired. Serves 6.