Ingredients
- 1 can crescent dough sheets (or 1 tube of crescent rolls, pressed into a rectangle)
- 8 oz cream cheese, softened
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade taco spice mix)
- ¼ cup water
- ½ cup sour cream
- 1½ cups shredded Mexican cheese blend (or cheddar)
- 1½ cups shredded lettuce
- Optional toppings: diced tomatoes, sliced black olives, green onions, jalapeños, salsa, or hot sauce
Directions
- Preheat the oven: Set it to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
- Bake the crust: Unroll the crescent dough onto the sheet and press it into a rectangle (about 9×13 inches), sealing any seams. Bake for 10–12 minutes, or until golden brown. Remove and let cool slightly.
- Cook the beef: In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease. Stir in taco seasoning and ¼ cup water. Simmer for 3–4 minutes until thickened. Set aside to cool slightly.
- Prepare the creamy base: In a bowl, mix softened cream cheese and sour cream until smooth and creamy. Spread this evenly over the cooled crust.
- Assemble the pizza: Evenly layer the taco-seasoned beef over the cream cheese base. Sprinkle with shredded cheese, then top with shredded lettuce and any optional toppings you like.
- Chill or serve: You can serve this immediately, or chill it in the fridge for 30 minutes if you prefer it cold and firm.
- Slice and enjoy: Cut into squares and dig in—it’s zesty, creamy, cheesy, and totally addictive!
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Calories per slice: Approx. 300 | Serves: 8
