Simple Crescent Roll Mexican Pizza

Disclaimer: Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

Finding a dinner that pleases everyone in the family while still being quick to make can feel impossible. After all, weeknight meals need to be fast and easy when you’re juggling homework help, soccer practice pickups, and trying to get everyone fed before bedtime, and it gets even trickier when you want something that actually tastes good.

Luckily, this crescent roll Mexican pizza hits all the right notes: it’s kid-friendly yet satisfying for adults, takes less than 30 minutes to throw together, and uses simple ingredients you probably already have in your kitchen.

What Kind of Crescent Roll Dough Should I Use?

For this Mexican pizza, you can use either regular Pillsbury crescent rolls or the newer crescent creations dough – both work great. The crescent creations dough is a bit easier to work with since it comes in one solid sheet without the perforated triangles, so you won’t have to worry about pinching seams together. If you’re using regular crescent rolls, just make sure to press all those seams together well so your crust holds together nicely. Either way, let the dough come to room temperature for about 10 minutes before rolling it out, as this makes it much easier to handle and less likely to tear.

Options for Substitutions

This Mexican pizza is super forgiving when it comes to swapping ingredients:

• Crescent roll dough: If you can’t find crescent rolls, pizza dough works great too. Just roll it out thin and pre-bake for about 8-10 minutes before adding toppings.
• Cream cheese: Regular cream cheese works just as well as reduced fat. You can also try Greek yogurt mixed with a little mayo for a lighter option, though the texture will be slightly different.
• Black beans: Pinto beans, refried beans, or even ground beef seasoned with taco seasoning make good substitutes. If using refried beans, spread them directly on the crust.
• Mexican cheese blend: Any melting cheese works here – cheddar, Monterey Jack, or even mozzarella. Use whatever you have in your fridge.
• Fresh cilantro: If you’re not a cilantro fan, try chopped green onions or fresh parsley instead. You can also skip the herbs entirely.
• Avocado: Add the avocado after baking to keep it fresh, or skip it if you don’t have any on hand. Diced bell peppers add nice crunch too.

Watch Out for These Mistakes While Baking

The biggest mistake when making crescent roll Mexican pizza is not sealing the dough seams properly, which can cause your “crust” to puff up unevenly and create gaps where toppings fall through – press those perforated lines together firmly and consider using a rolling pin to create one smooth surface.

Another common error is adding wet toppings like diced tomatoes and avocado before baking, which will make your crust soggy and prevent it from getting crispy.

Instead, bake the crust with just the cream cheese mixture and dry toppings like beans and corn first, then add fresh ingredients like tomatoes, avocado, and cilantro after it comes out of the oven.

Make sure your cream cheese is completely softened before mixing with the taco seasoning, or you’ll end up with lumpy spots that are hard to spread evenly across the dough.

What to Serve With Crescent Roll Mexican Pizza?

This Mexican pizza is pretty filling on its own, but I love serving it with a simple side salad topped with lime vinaigrette to balance out all those rich, cheesy flavors. A bowl of tortilla chips with fresh salsa or guacamole makes a great appetizer while you’re slicing up the pizza. If you want to make it a bigger meal, try adding some Mexican rice or refried beans on the side. For drinks, this pairs perfectly with a cold beer, margaritas, or even just some sparkling water with lime to keep things refreshing.

Storage Instructions

Refrigerate: This Mexican pizza tastes great the next day! Cover it tightly with plastic wrap or store in an airtight container in the fridge for up to 3 days. The crescent roll crust holds up really well, though the toppings might release a little moisture over time.

Freeze: You can freeze this for up to 2 months, but I’d recommend adding the fresh avocado and tomatoes after thawing since they don’t freeze as well. Wrap individual slices in plastic wrap, then place in a freezer bag for easy grab-and-go portions.

Serve Cold or Warm: This Mexican pizza is actually delicious served cold straight from the fridge – kind of like a loaded dip! If you prefer it warm, just pop it in a 350°F oven for about 10 minutes until heated through. The cheese will get melty again and the crust will crisp back up nicely.

Preparation Time	15-20 minutes
Cooking Time	11-13 minutes
Total Time	26-33 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 120-150 g
• Fat: 220-250 g
• Carbohydrates: 230-260 g

Ingredients

For the crust:

• 16 oz pillsbury crescent dough (two 8 oz cans)

For the cream mixture:

• 16 oz reduced-fat cream cheese, softened
• 1 oz packet taco seasoning

For the toppings:

• 15 oz can black beans, rinsed and drained
• 1/3 cup thawed frozen corn or canned corn
• 1/4 cup sliced black olives
• 2 roma tomatoes, diced
• 1 avocado, diced
• 2 cups mexican blend shredded cheese
• 2 tbsp chopped cilantro

Step 1: Prepare and Bake the Crescent Dough Crust

• 16 oz Pillsbury crescent dough (two 8 oz cans)

Preheat your oven to 375°F (190°C).

Unroll the Pillsbury crescent dough into rectangles and place them in an ungreased 11 1/2 x 16 1/2 inch jelly roll pan or cookie sheet.

Press the dough over the bottom and about 1/2 inch up the sides to form a crust.

Bake the crust in the preheated oven for 11 to 13 minutes, or just until it turns golden brown.

Remove from the oven and allow it to cool for 30 minutes before assembling the toppings.

Step 2: Make the Taco Cream Cheese Spread

• 16 oz reduced-fat cream cheese, softened
• 1 oz packet taco seasoning

While the crust bakes and cools, blend together the softened cream cheese and taco seasoning in a bowl until well combined and smooth.

Set the mixture aside until ready to use.

I like to make sure the cream cheese is really soft for easy spreading later!

Step 3: Spread the Cream Cheese Mixture on the Crust

• cream cheese and taco seasoning mixture from Step 2

Once the baked crust has completely cooled, carefully spread the prepared cream cheese and taco seasoning mixture (from Step 2) evenly over the entire surface.

Make sure to reach all the edges for uniform flavor in every bite.

Step 4: Layer the Vegetable Toppings

• 15 oz can black beans, rinsed and drained
• 1/3 cup thawed frozen corn or canned corn
• 1/4 cup sliced black olives
• 2 roma tomatoes, diced
• 1 avocado, diced

Top the cream cheese layer with the rinsed and drained black beans, corn, sliced black olives, and diced roma tomatoes.

Lightly press the toppings into the cream cheese layer to help hold them in place.

Add the diced avocado now, or if preparing ahead, wait to add the avocado just before serving for the freshest look and flavor.

Step 5: Finish with Cheese and Cilantro, Slice, and Serve

• 2 cups Mexican blend shredded cheese
• 2 tbsp chopped cilantro

Sprinkle the Mexican blend shredded cheese and chopped cilantro evenly over the top of the prepared toppings.

Cut the assembled dish into 48 squares and serve.

For extra brightness, I like to squeeze a little fresh lime juice on top just before serving!