Easy Crescent Roll Taco Pizza

If you ask me, crescent roll taco pizza is pure weeknight magic.

This easy dinner combines two family favorites – tacos and pizza – on a buttery crescent roll crust. Seasoned ground beef and creamy refried beans create the perfect base for fresh lettuce and juicy tomatoes.

It’s topped with melted cheese and baked until the crust turns golden brown. Cool sour cream and zesty salsa finish off each slice.

It’s a crowd-pleasing meal that comes together in about 30 minutes, perfect for busy families who want something fun and filling.

What Kind of Crescent Rolls Should I Use?

Any brand of refrigerated crescent rolls will work great for this taco pizza, so grab whatever’s on sale or your family prefers. The standard 8-ounce tubes are perfect for creating a nice base that’s not too thick or too thin. If you can only find the reduced-fat versions, those will work too, though the regular crescent rolls tend to get a bit more golden and flaky. Make sure to let them come to room temperature for about 10 minutes before unrolling – this helps prevent tearing when you’re pressing them together to form your pizza crust.

Options for Substitutions

This taco pizza is pretty forgiving when it comes to swapping ingredients:

• Crescent rolls: If you can’t find crescent rolls, pizza dough works great as a base. You can also use puff pastry, but it’ll give you a flakier texture instead of the classic crescent roll taste.
• Ground beef: Ground turkey, chicken, or pork work just as well here. You could even use seasoned black beans or lentils for a vegetarian version – just skip the taco seasoning packet and add your own spices.
• Cream cheese: Greek yogurt mixed with a little mayo makes a lighter substitute, or you can use ranch dressing as your base layer instead of the cream cheese mixture.
• Taco seasoning packet: Make your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, plus salt, pepper, and garlic powder to taste.
• Cheddar jack cheese: Any melting cheese works – try Mexican blend, mozzarella, or even pepper jack if you want some heat. Monterey jack alone is fine too.
• Roma tomatoes: Regular tomatoes, cherry tomatoes (halved), or even drained diced canned tomatoes will do the trick. Just make sure to pat fresh tomatoes dry so they don’t make the crust soggy.

Watch Out for These Mistakes While Baking

The biggest mistake when making crescent roll taco pizza is not properly sealing the seams between the crescent roll triangles, which can cause your crust to pull apart and create gaps where toppings fall through – press and pinch those seams together firmly before baking.

Another common error is adding the lettuce and tomatoes while the pizza is still hot, which makes them wilt and release water that can make your crust soggy – always let the pizza cool for at least 10 minutes before adding these fresh toppings.

Don’t forget to fully cook your ground beef and drain all the grease before mixing with taco seasoning, as excess fat will make your pizza greasy and can cause the cream cheese layer to slide around.

For the best results, make sure your cream cheese is completely softened at room temperature so it spreads easily without tearing the delicate crust underneath.

What to Serve With Crescent Roll Taco Pizza?

This taco pizza is pretty filling on its own, but I love serving it with some classic Mexican sides that complement all those great flavors. A bowl of fresh guacamole and tortilla chips is always a hit, and you can’t go wrong with some Mexican street corn or a simple black bean and corn salad on the side. If you want to keep things easy, just put out some extra salsa, sour cream, and maybe some sliced jalapeños so everyone can customize their slice. For drinks, this pairs perfectly with ice-cold beer, margaritas, or even just some lime-flavored sparkling water.

Storage Instructions

Refrigerate: This taco pizza is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days when covered with plastic wrap or stored in an airtight container. The crescent roll crust might soften a bit, but it’s still delicious for a quick lunch or dinner.

Make Ahead: You can prep the meat mixture and cream cheese layer a day ahead and store them separately in the fridge. Just assemble and bake when you’re ready to serve. I don’t recommend freezing this one since the fresh lettuce and tomatoes don’t hold up well to freezing.

Serve Leftovers: Cold taco pizza straight from the fridge is actually pretty tasty, or you can warm individual slices in the microwave for about 30 seconds. If you want to crisp up the crust again, try reheating it in a 350°F oven for 5-8 minutes.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 2200-2500
• Protein: 110-130 g
• Fat: 150-170 g
• Carbohydrates: 130-150 g

Ingredients

For the crust:

• 2 tubes refrigerated crescent rolls

For the creamy topping:

• 8 oz cream cheese, softened
• 3 tbsp sour cream
• 2 tbsp jarred salsa

For the taco meat:

• 1 1/4 lb ground beef
• 1 envelope taco seasoning

For the toppings:

• 3 to 4 diced roma tomatoes
• 4 to 5 oz shredded cheddar jack cheese
• 1/2 oz bag shredded lettuce

Step 1: Bake the Crescent Roll Base

• 2 tubes refrigerated crescent rolls

Preheat the oven to 350°F as specified on the crescent roll package instructions.

Unroll the crescent rolls and spread them out across a cookie sheet, making sure to cover the surface and pinch together any seams to seal them.

Bake according to the package instructions until golden brown.

Once baked, let the crescent roll base cool completely on the counter before proceeding.

You can also cool it, lightly cover with a paper towel, and leave it overnight at room temperature.

Step 2: Prepare the Taco Meat

• 1 1/4 lb ground beef
• 1 envelope taco seasoning

While the crescent roll base is cooling, brown the ground beef in a skillet over medium-high heat.

Once fully cooked, drain any excess fat, then add the taco seasoning and the amount of water specified on the seasoning packet.

Stir well and simmer for a few minutes until the meat is thoroughly coated and sauce has thickened.

Set aside and let it cool slightly.

Step 3: Prepare Toppings

• 8 oz cream cheese, softened
• 3 tbsp sour cream
• 2 tbsp jarred salsa
• 3 to 4 diced roma tomatoes

While the taco meat is simmering, dice the roma tomatoes into bite-sized pieces.

In a medium bowl, combine the softened cream cheese, sour cream, and jarred salsa.

Stir well until the mixture is smooth and evenly blended.

This will be your creamy pizza ‘sauce’.

Step 4: Assemble the Crescent Taco Pizza

• cream cheese mixture from Step 3
• cooked taco meat from Step 2
• diced tomatoes from Step 3
• 4 to 5 oz shredded cheddar jack cheese
• 1/2 oz bag shredded lettuce

Spread the cream cheese mixture (from Step 3) evenly over the completely cooled crescent roll crust (from Step 1), ensuring the surface is fully covered.

Next, evenly distribute the cooked taco meat (from Step 2) over the cream cheese layer.

Top with the diced tomatoes (from Step 3), then sprinkle with shredded cheddar jack cheese and finish with a layer of shredded lettuce.

I like to pile the cheese and lettuce a little heavier in the center for extra flavor in every bite.

Step 5: Serve

Cut the finished taco pizza into equal squares and serve immediately.

This dish is best enjoyed fresh, but leftovers can be refrigerated for a day or two.