The pizza was very easy to make; the only step that took any real time was browning the ground turkey, and the entire recipe used only one skillet and one baking dish. The results were fantastic (albeit a bit messy to eat) - the crescent roll crust was fluffy and buttery, the taco filling was flavorful, and one slice was very filling.
You’ll also notice that the recipe calls for 1 ½ cans of crescent rolls, which left me with an extra ½ can of crescent rolls. I rolled them up and popped them into the oven after the taco pizza finished cooking, for an extra treat!
And the best part of this meal was that Rick and I had enough leftover taco pizza for another 2 servings each! The crust was slightly soft when microwaved, but it still made for a delicious lunch the next day.
Light Deep Dish Taco Pizza
(Adapted from Skinny Mom)
Ingredients:
- 1 lb. ground turkey
- 1/2 cup chopped onion
- 14.5oz can diced tomatoes with green chilies (Rotel), drained
- 1 packet reduced-sodium taco seasoning
- 3/4 cup water
- 1 1/2 cans reduced fat crescent rolls
- 1 cup reduced fat cheddar cheese
- Salsa (to garnish)
- Fat free sour cream (to garnish)
Directions:
- Brown ground turkey meat and onion in a large skillet and drain well
- Stir in water, seasoning, and drained tomatoes to meat/onion mixture
- In a 9x13 baking dish lightly coated with cooking spray, press crescent rolls into the bottom and halfway up the sides
- Spoon meat mixture over the crescent roll layer
- Bake at 425 degrees F for approximately 10 minutes (it may take less time to cook, keep an eye on the crust)
- Remove from oven and top with cheese
- Return to the oven for approximately 5 minutes, or until the cheese melts and crust browns
- Garnish with sour cream and salsa and serve
*Makes 6 servings
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