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If you're looking for a change of pace on a boring old Tuesday, we have a pie of excellence just for you! This head-turning Taco Crescent Pizza will turn your typical Tuesdays into a poppin' good pizza party! Built on a tender crescent roll crust, topped with a tangy sour cream and cream cheese layer, loaded with taco-y ground beef, savory olives, juicy tomatoes, crunchy lettuce, and all the bold cheddar and mellow mozzarella a taco-inspired pizza could ask for... well, our friends, you've just opened up a whole new world of deliciousness! Let the crowd-pleasing Taco Crescent Pizza be your new Taco Tuesday (or any day!) go-to. So easy and so good, you will love this change of pace. We're so happy it's Tuesday!
If you're looking for a change of pace on a boring old Tuesday, we have a pie of excellence just for you! This head-turning Taco Crescent Pizza will turn your typical Tuesdays into a poppin' good pizza party! Built on a tender crescent roll crust, topped with a tangy sour cream and cream cheese layer, loaded with taco-y ground beef, savory olives, juicy tomatoes, crunchy lettuce, and all the bold cheddar and mellow mozzarella a taco-inspired pizza could ask for... well, our friends, you've just opened up a whole new world of deliciousness! Let the crowd-pleasing Taco Crescent Pizza be your new Taco Tuesday (or any day!) go-to. So easy and so good, you will love this change of pace. We're so happy it's Tuesday!
Ingredients
- 2 (8-ounce) tubes refrigerated crescent rolls
- 1 pound ground beef
- 1 envelope dry taco seasoning mix plus the water called-for on the package
- 1 (8-ounce) package cream cheese softened
- 1 cup sour cream
- 3/4 cup cheddar cheese shredded
- 3/4 cup mozzarella cheese shredded
- 1 (2.25-ounce) can olives drained, sliced
- 1 medium tomato diced
- 1 cup lettuce shredded
Directions
- Preheat the oven to 375 degrees F.
- Add the crescent roll dough to a 10x15-inch baking sheet and evenly flatten it out to the edges of the sheet, sealing all seams.
- Bake the crescent roll dough, about 8-10 minutes.
- Transfer the baking sheet to a wire rack to cool.
- While the crescent rolls are baking, in a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the excess grease.
- Stir the taco seasoning and the water into the ground beef, and let simmer, about 5 minutes.
- While the ground beef is cooking, in a large bowl, add the cream cheese and the sour cream and beat with an electric hand mixer to combine.
- Evenly add the cream cheese mixture to the top of the cooled crescent roll crust.
- Evenly spread the ground beef mixture on top of the cream cheese mixture.
- Evenly add layers of the cheddar cheese, the mozzarella cheese, the olives, the tomatoes, and the lettuce on top of the ground beef.
- Cut into slices and serve.
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