Crescent Mexican Pizza
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After making my Taco Pizza recipe, I wanted to create a cold version that would be just as delicious and easy to prepare. This recipe is similar to the crescent veggie pizzas I’ve shared before, but with a Mexican-inspired twist! It’s a fantastic addition to any Super Bowl spread, potluck, or casual gathering, and the best part is that it can be made ahead of time—just wait to add the diced avocado right before serving to keep it fresh.
One small tweak I made to the original recipe was placing the toppings before the cheese instead of after. When I first tried it the other way, I noticed that the toppings didn’t stay in place once the pizza was sliced. This adjustment helped everything hold together better, making each bite perfectly balanced with creamy, crunchy, and fresh flavors. Plus, this version is meatless, making it a great option for vegetarians while still being packed with Tex-Mex goodness!
Ingredients for Crescent Mexican Pizza
- CRESCENT DOUGH OR CRESCENT DOUGH SHEETS
- REDUCED FAT CREAM CHEESE
- TACO SEASONING PACKET
- BLACK BEANS
- FROZEN CORN
- SLICED BLACK OLIVES
- ROMA TOMATOES
- AVOCADO
- MEXICAN BLEND SHREDDED CHEESE
- FRESH CILANTRO
Instructions for Crescent Mexican Pizza
Prepare the Crust: Preheat the oven to 375°F. Unroll the crescent roll dough into rectangles and place them in an ungreased 11.5 x 16.5-inch jelly roll pan or cookie sheet. Press the dough evenly over the bottom and ½ inch up the sides to form a crust.
Bake the Crust: Bake for 11-13 minutes, or until golden brown. Remove from the oven and let it cool for 30 minutes before adding toppings.
Make the Creamy Base: While the pizza crust cools, mix together softened cream cheese and taco seasoning until smooth and well combined. Set aside.
Assemble the Pizza: Once the crust has cooled, spread the cream cheese mixture evenly over the surface. Layer with beans, corn, olives, and diced tomatoes, gently pressing them into the cream cheese to help them stick.
Add Final Toppings: Top with sliced avocado (if making ahead, add avocado just before serving), then sprinkle with shredded cheese and fresh cilantro.
Slice & Serve: Cut into 48 squares and serve immediately for a delicious, crowd-pleasing appetizer or meal!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can bake the crust and prepare the cream cheese mixture ahead of time. However, wait to add the avocado and fresh toppings until just before serving to keep everything fresh.
What type of crescent roll dough should I use?
Use refrigerated crescent roll dough—either the regular version or crescent roll sheets for a smoother crust without perforations.
Can I substitute the cream cheese?
Absolutely! You can swap cream cheese for sour cream, Greek yogurt, or refried beans for a different texture and flavor.
How do I prevent the crust from getting soggy?
Make sure to cool the crust completely before adding toppings, and gently press the ingredients into the cream cheese layer to help them stay in place.
What toppings can I add or substitute?
Feel free to customize! Try adding jalapeños, bell peppers, green onions, hot sauce, or shredded lettuce for extra flavor.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. If using avocado, it’s best to add fresh slices when serving again.
FOR MORE RECIPES LIKE THIS, TRY:
Crescent Mexican Pizza
Real Mom Kitchen
Equipment
Ingredients
- 16 oz Pillsbury crescent rolls or crescent creations dough two 8 oz rolls
- 16 oz reduced fat cream cheese, softened
- 1 oz pkg taco seasoning
- 15 oz can black beans, rinsed and drained
- ⅓ cup frozen corn thawed (canned corn also works fine)
- ¼ cup sliced black olives
- 2 roma tomatoes diced
- 1 avocado diced
- 2 cups shredded cheese I used a Mexican blend
- 2 Tbsp chopped fresh cilantro
Instructions
- Heat oven to 375 degrees.
- Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
- In the meantime, blend together the softened cream cheese and taco seasoning util well combined, set aside.
- When crust is cooked and golden brown allow to cool for 30 minutes.
- Carefully spread the cream cheese mixture evenly over the cooled crust.
- Top the cream cheese with the beans, corn, olives, tomatoes and lightly press to have the cream cheese help hold the topping on. Then top with the avocado (if making ahead of time save to avocado to top just before serving).
- Sprinkle with cheese and cilantro. Cut into 48 squares and serve.
