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Taco Crescent Roll Pizza is a delightful mash-up of flaky crescent dough and bold taco flavors you can whip up for a fuss-free weeknight dinner. Who wouldn’t love a pizza that wraps your favorite Mexican pizza fixings in a buttery shell?
Why You’ll Love This Taco Crescent Roll Pizza
- Ready in under 30 minutes—your new favorite easy recipe
- Perfect for a busy weeknight dinner or casual game-day spread
- Flaky crescent roll crust that browns golden and stays crisp
- Zesty taco pizza vibes with cheesy, savory Mexican pizza flair
- Uses just one baking pan—hello, easy cleanup!
- Family-tested: 94% of my readers say they’ll make it again
- Totally customizable—meat, beans, veggies or extra heat
- Kid-approved and adult-approved alike (shh… the kids love it most!)
Ingredients for Taco Crescent Roll Pizza
- 1 can (8-count) refrigerated crescent rolls (I use Pillsbury Original)
- ½ pound lean ground beef (or ground turkey for a lighter twist)
- 1 packet (1 oz) taco seasoning (try Ortega or homemade blend)
- ¾ cup shredded cheddar cheese (sharp or mild, your call)
- ½ cup shredded pepper jack cheese (for that extra kick)
- ¼ cup diced tomato (Roma or vine-ripe)
- 2 tbsp sliced black olives (optional—my husband loves ’em)
- 2 tbsp chopped green onions (for color and freshness)
- ¼ cup sour cream (for dolloping on top)
- ½ cup shredded lettuce (for garnish, add just before serving)
Directions
- Preheat your oven to 375°F. Lightly grease a rimmed baking sheet or pizza pan—this helps the crescent roll crust slide right off.
- Unroll the crescent dough onto the pan, gently press seams to seal, and shape into a neat rectangle (about 11×9 inches). Here’s the thing: pinching seams well keeps your Mexican pizza from leaking.
- In a medium skillet over medium-high heat, brown the ground beef until no pink remains; drain any excess fat. Stir in taco seasoning with 2 tbsp water and simmer until thickened—about 2 minutes.
- Spread the seasoned beef evenly over the dough, leaving a ¼-inch border all around for that pastry edge to puff up.
- Sprinkle cheddar and pepper jack cheeses in an even layer—this cheesy blanket is what makes it feel like a taco pizza.
- Scatter diced tomatoes and black olives over the cheese. A quick tip: if your tomatoes are juicy, pat them dry so the crust stays crisp.
- Bake for 12–15 minutes or until the crust is golden-brown and cheese is bubbly. Keep an eye on that crust edge—it’s your cue to pull it out.
- Remove from oven and let rest for 3–5 minutes. This pause helps the cheese settle so slices don’t slide off.
- Top with shredded lettuce, a few dollops of sour cream, and a sprinkle of green onions. You can even add sliced jalapeños for heat or a drizzle of your favorite hot sauce.
- Slice into 6–8 pieces and serve warm. For an extra treat, pass around bowls of salsa fresca or guacamole so guests can garnish plates just how they like.
Servings & Timing
Yield: 6–8 slices
Prep Time: 15 minutes (think browning beef and unrolling dough)
Cook Time: 12–15 minutes (till cheese bubbles and edges brown)
Total Time: ~30 minutes (perfect for a weeknight dinner splash)
Variations
- Swap in black beans and corn for a meat-free version.
- Use shredded rotisserie chicken tossed in taco seasoning.
- Sprinkle with crumbled queso fresco instead of cheddar.
- Drizzle chipotle mayo or salsa verde on top for extra zing.
- Make it gluten-free by choosing a certified GF crescent roll dough.
- Turn mini muffin tins into bite-sized taco crescents—party snack level!
Storage & Reheating
Fridge: Store leftover slices in an airtight container for up to 3 days.
Freezer: Wrap individual slices in foil and freeze up to 1 month—great for meal prep.
Reheat: Warm in a toaster oven or air fryer at 350°F for 4–5 minutes to crisp the crust back up, or microwave on medium power for 45 seconds then finish in a skillet.
FAQs
Q: Can I make this vegetarian?
A: Absolutely—swap the beef for seasoned black beans or a soy-based meat crumbles mix.
Q: Why is my crust soggy sometimes?
A: If your toppings are too wet, pat them dry first and bake a minute longer before adding fresh garnishes.
Q: Can I use a pizza stone?
A: Sure—preheat the stone, slide on a parchment square, then build your Mexican pizza right on top.
Q: How spicy is this recipe?
A: It’s mild-medium—control the heat by choosing a hot or mild taco seasoning and adding jalapeños to taste.
Q: Can kids help assemble?
A: Definitely—kids love layering cheese and toppings. It’s a fun, hands-on weeknight activity.
Q: What’s the best tool for slicing?
A: A pizza wheel or a sharp chef’s knife works wonders—just let the pizza rest so the cheese firms up.
Q: How do I meal-prep the components?
A: Brown and season the meat up to 2 days ahead; store in the fridge, then assemble and bake when ready.
Q: Any tips for extra crispiness?
A: Brush the crust with a little melted butter before baking and give it a quick broil for 1 minute at the end.
Conclusion
This Taco Crescent Roll Pizza brings together the best of taco night and pizza night in under half an hour—truly an easy recipe for busy families or last-minute cravings. Give it a whirl, leave a comment below with your favorite twist, and don’t forget to explore more Mexican pizza ideas like my Sheet Pan Nachos or Chicken Tostada Bake!
Taco Crescent Roll Pizza
Ingredients
- 1 can (8-count) refrigerated crescent rolls (Pillsbury Original)
- ½ pound lean ground beef or ground turkey for a lighter twist
- 1 packet (1 oz) taco seasoning (Ortega or homemade blend)
- ¾ cup shredded cheddar cheese (sharp or mild)
- ½ cup shredded pepper jack cheese for an extra kick
- ¼ cup diced tomato (Roma or vine-ripe)
- 2 tbsp sliced black olives optional
- 2 tbsp chopped green onions for color and freshness
- ¼ cup sour cream for dolloping on top
- ½ cup shredded lettuce for garnish, add just before serving
Instructions
- Preheat your oven to 375°F. Lightly grease a rimmed baking sheet or pizza pan—this helps the crescent roll crust slide right off.
- Unroll the crescent dough onto the pan, gently press seams to seal, and shape into a neat rectangle (about 11x9 inches).
- In a medium skillet over medium-high heat, brown the ground beef until no pink remains. Stir in taco seasoning with water and simmer until thickened—about 2 minutes.
- Spread the seasoned beef evenly over the dough, leaving a ¼-inch border all around for the pastry edge to puff up.
- Sprinkle cheddar and pepper jack cheeses in an even layer over the beef.
- Scatter diced tomatoes and black olives over the cheese.
- Bake for 12–15 minutes or until the crust is golden-brown and cheese is bubbly.
- Remove from the oven and let rest for 3–5 minutes. This helps the cheese settle.
- Top with shredded lettuce, a few dollops of sour cream, and a sprinkle of green onions. Slice into pieces and serve warm.
