Crescent Mexican Pizza

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This Mexican Crescent Pizza is a delicious and easy appetizer or meal, featuring a flaky crescent roll crust topped with a creamy taco-seasoned base and fresh Tex-Mex toppings. With layers of beans, corn, olives, tomatoes, avocado, and cheese, every bite is packed with flavor and texture. Perfect for parties or family dinners, this dish comes together quickly and is sure to be a crowd favorite!

Course Appetizer, Meatless

Cuisine Mexican

Keyword appetizer, pizza, Super Bowl

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 88kcal

Author Laura

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.

Nutrition