Anyone else have Taco Pizza days in grade school? If you did, like me, then this recipe will make you crazy nostalgic.
So did you know that Pillsbury now makes a product that is the crescent roll dough but already in sheet form? It’s like they read my mind. So, I got two of those to substitute the two crescent roll tubes. They were still a bitch to get open, but when are they not?
I skipped the black olives because as I have mentioned before, ew, gross. And I went with regular refried beans instead of the jalepeno kind.
When it came to browning the ground beef and making the crust, I definitely could have condensed some time by doing those at the same time, rather than one right after the other.
Getting the dough onto the pan was…interesting. The first sheet only half, but I started in the corner, so there was a strip in the bottom and on the side that needed to be covered. So I Frankensteined the other dough sheet to fill in any gaps. I will say, didn’t make a very even crust, but at least it still tasted pretty good.
From there, it’s all a matter of layering, and ta-da! I did add some sour cream to the top post picture as a finishing touch, which was an awesome idea that I recommend.