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Mexican Pizza Recipe

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"My husband and I created the recipe for this hearty snack," relates Braham, Minnesota field editor Sandra McKenzie. "Our whole family enjoys it."

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12-16 Servings
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 pound ground beef
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
1 cup shredded lettuce

Directions

Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 8-10 minutes or until light golden brown; cool on a wire rack.
In a small bowl, combine the cream cheese and sour cream until blended; spread over crust. Chill 30 minutes.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 226 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 473 mg sodium, 9 g carbohydrate, trace fiber, 10 g protein.

Mexican Pizza published in Taste of Home April/May 1995, p64

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Ingredients