Why You’ll Love This Recipe
Homemade Crescent Roll Taco Pizza is a delicious fusion of taco night and pizza night, combining the flakiness of crescent roll dough with all your favorite taco toppings. It’s easy to make, kid-friendly, and perfect for weeknight dinners, parties, or casual gatherings. Each bite delivers a savory, cheesy, and crunchy experience that’s sure to please everyone at the table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crescent roll doughground beeftaco seasoning mixrefried beansshredded cheddar cheesechopped lettucediced tomatoessliced black oliveschopped green onionssour cream (optional)salsa (optional)
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or pizza pan.
Unroll the crescent roll dough and press it into the baking sheet, sealing the seams to form a solid crust.
Bake the crust for 8-10 minutes, or until lightly golden.
While the crust bakes, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat and stir in the taco seasoning according to package instructions.
Once the crust is baked, spread a layer of refried beans over the surface.
Top with the seasoned ground beef and then sprinkle evenly with shredded cheddar cheese.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly.
Top with lettuce, tomatoes, black olives, and green onions.
Add dollops of sour cream and salsa if desired before serving.
Servings and timing
This recipe yields 8 slices.
Preparation time: 15 minutes
Baking time: 15-17 minutes
Total time: 30-35 minutes
Variations
Use ground turkey or chicken for a lighter option.
Add jalapeños or hot sauce for extra heat.
Try a layer of guacamole or queso before adding toppings.
Swap in your favorite taco toppings like corn, beans, or avocado.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10 minutes or microwave individual slices for 30-45 seconds.
For best texture, avoid freezing as the fresh toppings do not freeze well.
FAQs
Can I make this ahead of time?
Yes, you can bake the crust and cook the meat in advance. Assemble and reheat just before serving.
What if I don’t have refried beans?
You can substitute with black beans or leave them out entirely.
Can I use homemade dough instead of crescent rolls?
Absolutely, just ensure it’s rolled thin and baked to a golden brown.
What cheese works best?
Cheddar is classic, but a Mexican blend or Monterey Jack also works well.
Can I make this vegetarian?
Yes, use plant-based crumbles or skip the meat entirely and add extra beans or veggies.
Conclusion
Homemade Crescent Roll Taco Pizza is a quick and customizable meal that brings fun to your dinner table. With its crispy crescent base and bold taco flavors, it’s a crowd-pleaser you’ll want to make again and again. Perfect for busy nights or casual get-togethers, this dish makes taco night even more exciting.
Print
Homemade Crescent Roll Taco Pizza
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 pizza slices
- Category: Main Course / Pizza
- Method: Baking, Sautéing
- Cuisine: Tex‑Mex / Fusion
Description
A fun and flavorful fusion of taco and pizza, featuring a crisp crescent roll crust topped with seasoned ground beef, veggies, cheese, and taco-style garnishes.
Ingredients
- 1 tube (8 oz) refrigerated crescent roll dough
- 1/2 lb ground beef or turkey
- 1 packet (1 oz) taco seasoning
- 1/4 cup water
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced tomato
- 2 tablespoons sliced black olives (optional)
- 2 tablespoons diced green onion
- 1/4 cup chopped red bell pepper (optional)
- Sour cream, salsa, and sliced jalapeños for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-inch pizza pan or a rimmed baking sheet.
- Unroll crescent dough and press seams together to form a solid crust on the pan, forming a thin edge.
- In a skillet over medium heat, cook ground beef until browned, about 5–7 minutes. Drain excess fat.
- Add taco seasoning and water; stir and simmer 2–3 minutes until mixture thickens.
- Spread the taco meat evenly over the crescent crust.
- Top with cheddar and Monterey Jack cheeses, then sprinkle diced tomato, bell pepper, olives, and green onion.
- Bake 12–15 minutes, or until crust is golden and cheese is melted and bubbly.
- Remove from oven; let rest 2 minutes. Slice and garnish with sour cream, salsa, and jalapeños before serving.
Notes
- Make it meaty: swap ground beef for cooked shredded chicken or turkey.
- Spice option: add a dash of hot sauce or cayenne for heat.
- Make ahead: assemble but don’t bake; refrigerate, then bake when ready (add 2–3 min to baking time).
- For extra crispiness: pre-bake crescent crust 5 minutes before topping.
- Gluten‑free: use a gluten‑free crescent dough substitute and check taco seasoning label.