http://deliciousdivas.blogspot.com/2008/05/pampered-chef-hot-pizza-dip.html

DEEP DISH CHICKEN POT PIE

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Dressing
4 oz. PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

2 cans crescent rolls
1 lb hamburger
taco seasoning
shredded cheddar cheese

Preheat oven to 350.
Unroll crescent rolls and over-lap them in a circle around a pizza pan
Brown and drain hamburger. Season according to taco seasoning instructions.
Lay hamburger around unrolled crescent rolls.
Sprinkle with cheese and fold crescents over hamburger.
Bake for 18 minutes or until crescents are golden brown.

*top with sour cream, salsa, lettuce, tomatoes, and taco sauce.