| 2 | Pkgs. Crescent Rolls (8 oz each) |
| 1 | Medium Sweet Potato or Yam |
| 1 t. | Canola Oil |
| 1/2 c. | Onion, chopped |
| 1 | Garlic Clove, Minced |
| 1 lb. | Chicken Tenderloins, cut into 1/2-inch pieces |
| 1 1/2 c. | Medium Thick 'n Chunky Salsa, divided |
| 2 t. | Chunky Peanut Butter |
| 1/4 c. | Water |
| 1/2 t. | Ground Cumin |
| 1 pkg. | Frozen Spinach (9-10 oz.), defrosted, drained and squeezed of all moisture |
| 2 t. | Green Onions, chopped |
Heat oven to 375 degrees. Open packages of crescent rolls but do not unroll. Cut each one into 12 slices, making 24 slices. Place slices onto a 12-inch pizza pan. Press slices gently to flatten so that they come together. Bake in a 375 degree oven for 11-13 minutes, or until golden brown. Prick sweet potato with a fork and microwave on High for 3-5 minutes, until fork-tender. Remove and cool. Meanwhile, heat oil in a skillet. Saute onion and garlic for several minutes until translucent. Add chicken tenderloin pieces and saute for several minutes, until no longer pink. Peel sweet potato and chop into 1/2-inch pieces. Add to skillet. In a small bowl, stir 1 C. salsa into peanut butter and add water and cumin. Stir into chicken mixture. Add spinach. Cook for about 5-8 minutes, until thoroughly heated through. Spread on top of baked crescent roll crust. Spoon remaining 1/2 C. salsa over top of pizza. Sprinkle with chopped green onions. Cut into slices.
Makes 8-10 servings.
Boneless, skinless chicken breasts may be used instead of tenderloins, if desired.