Crescent Roll Taco Pizza
A quick and easy Crescent Roll Taco Pizza with a flaky crust, seasoned beef, creamy layers, and fresh taco toppings. Perfect for busy weeknights or casual parties.
Print Pin Servings: 12 squares
Calories: 320kcal
Cost: $12
Equipment
- 1 Large rimmed baking sheet (15x10-inch)
- 1 Large skillet
- Medium mixing bowls
- 1 Pizza Cutter
- 1 Silicone spatula
- Measuring cups and spoons
Ingredients
- 2 packages (8 oz each) Olive oil for crust
- 2 tablespoons Olive oil for brushing
- 1 pound Ground beef 80/20 blend works best
- 1 packet (1 oz) Taco seasoning mix
- ⅔ cup Water
- 1 can (16 oz) Refried beans
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1 packet (1 oz) Ranch dressing mix
- 2 cups Shredded Mexican cheese blend
- 2 medium Tomatoes, diced
- 1 cup Shredded lettuce
- 0.25 cup Sliced green onions
- 0.25 cup Sliced black olives optional
Instructions
- Preheat oven to 375°F. Lightly grease a large rimmed baking sheet. Unroll crescent rolls, press into pan, seal seams. Brush with olive oil. Bake 11–13 minutes until golden. Cool completely.
- Cook ground beef in skillet until browned. Drain. Add taco seasoning and water. Simmer until thickened. Cool 5 minutes.
- In a bowl mix sour cream, mayonnaise, ranch dressing mix.
- Spread refried beans over cooled crust. Top with beef. Spread sauce mixture on top.
- Sprinkle cheese over sauce. Top with tomatoes, lettuce, green onions, olives. Cut into squares and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 24g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 590mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 2mg