Taco Pizza with Crescent Rolls
Taco Pizza with Crescent Rolls combines the flaky, buttery goodness of crescent dough with the bold, savory flavors of tacos. Perfect for family dinners, game nights, or casual gatherings, this dish is quick, customizable, and absolutely delicious. It’s a crowd-pleaser that brings together the best of two worlds—tacos and pizza!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 slices 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
- 16 oz (2 8-ounce containers) crescent dough sheets
- 1½ pounds lean ground beef
- 2 oz (2 1-ounce packages) taco seasoning (mild or preferred spice level)
- ¾ cup water
- 3½ cups freshly shredded Colby and Monterey Jack cheese
- 1 cup quartered grape tomatoes
- ⅓ cup thinly sliced green onions
- 1 tablespoon chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Hot sauce (optional garnish)
Ingredient Notes: Let crescent dough sit at room temperature for a few minutes before unrolling to prevent tearing. Use freshly shredded cheese for better melting and flavor.
Instructions
- Prepare the Crust: Preheat oven to 375°F. Unroll one crescent dough sheet onto an ungreased baking sheet and stretch to cover half. Repeat with the second sheet, overlapping slightly in the middle. Press seams to seal and pierce lightly with a fork to prevent bubbling. Bake for 10 minutes or until golden brown.
- Cook the Taco Meat: While the crust bakes, heat a skillet over medium-high heat. Cook ground beef until no longer pink (5–6 minutes). Drain excess fat, then stir in taco seasoning and water. Simmer for 5 minutes until thickened.
- Assemble the Pizza: Spread cooked taco meat evenly over the baked crust. Sprinkle shredded cheese generously on top.
- Final Bake: Return pizza to the oven and bake for an additional 4–5 minutes, or until cheese is melted and bubbly.
- Add Toppings & Serve: Top with quartered grape tomatoes, sliced green onions, and cilantro (if desired). Drizzle with sour cream and hot sauce before serving.
Notes
Serving Suggestions: Slice into squares or rectangles and serve alongside guacamole, tortilla chips, or a fresh salad for a complete Tex-Mex meal.
Tips & Tricks:
- Docking (piercing) the dough prevents air pockets during baking.
- Ensure taco meat is not too wet to avoid soggy crust.
Storage & Reheating Instructions: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10 minutes or in an air fryer at 350°F for 5–8 minutes for crispy results. Avoid microwaving as it may make the crust soggy.
Find it online: https://mexicanrecipe.info/taco-pizza-with-crescent-rolls/