Taco Crescent Roll Pizza
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?
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.
Notes
For an extra treat, pass around bowls of salsa fresca or guacamole so guests can garnish plates just how they like.
Love this recipe?Follow us at @Recipecs for more