1/2 cup chopped onion

1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce

1/2 cup chunky salsa (mild, medium, or hot)

1 tablespoon taco seasoning

1 (8 ounce) can Pillsbury fat free or low fat refrigerated crescent dinner rolls

3/4 cup (3 ounces) shredded Kraft reduced fat Cheddar cheese

1 cup shredded lettuce

1/4 cup (1 ounce) sliced ripe olives (optional)

1/2 cup chopped fresh tomato

Preheat oven to 375 degrees. Spray a rimmed 9x13 inch cookie sheet with olive-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in tomato sauce, salsa, and taco seasoning. Lower heat and simmer for 5 minutes. Meanwhile, gently pat rolls into prepared cookie sheet, being sure to seal perforations. Prick bottom and sides with tines of a fork. Bake for 5 minutes. Evenly spoon meat sauce over partially baked crust. Sprinkle Cheddar cheese evenly over top. Continue baking for 5 minutes until cheese starts to melt. Place cookie sheet on a wire rack and let set for 5 minutes. Top with lettuce, olives, and tomato. Cut into 8 servings. You can also top with non-fat sour cream.

Diabetic exchanges:2 meat-1 vegetable-1 starch