1 lb. ground chuck
2 (8 oz. each) cans tomato sauce
1 pkg. taco seasoning mix
1 can refrigerated crescent rolls
1/2 lb. Mexican Velveeta Cheese Spread, cubed
1 c. shredded lettuce
1/2 c. chopped tomato
1/4 c. pitted ripe olive slices

Brown meat and drain. Stir in tomato sauce and taco seasoning. Simmer 5 minutes.

Unroll dough, press onto bottom and sides of ungreased 12 inch pizza pan. Prick bottom and sides with a fork. Bake at 375 degrees for 10 to 12 minutes.

Remove from oven, cover with meat mixture, top with cheese. Return to oven and bake until cheese begins to melt. Remove from oven and top with remaining ingredients and serve with sour cream. Serves 4 to 6.