Reviewed: Apr. 23, 2012

Almost the exact same recipe I learned at a Pampered Chef party in 1999 or so, only theirs is vegetarian, and they mix the packet of taco seasoning right in with the sc/cream cheese. The rest of the presentation was showing how easy/quickly you could prepare all the veggies using Pampered Chef products--even the crescents were cooked on one of their pizza stoneware products (recommend that to the baking pan as prescribed here if you have one - much more even results and no sticking - you could even use the reduced fat crescents and no sticking on the stoneware as with the cookie sheet). I couldn't imagine the ground beef as this was meant to be served as a cool appetizer and is flavorful enough without it. Otherwise identical. I patted dry all veggies in a napkin lined colander to keep the dough from getting soggy.

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stormywx

Cooking Level: Intermediate

Reviewed: Apr. 20, 2012

Super yummy! We changed it up a little as I wanted a hot dinner for my family rather than a cold appetizer, and wanted to try a vegetarian version. I ended up preheating a can of rolled pizza dough for about 10 min, then while it was cooling a bit I mixed a can of refried beans into the sour cream/cream cheese/taco seasoning mixture. (I used the taco seasoning recipe by Bill Echols on this site. I always keep it on hand, it's awesome!) After spreading that mixture on the pizza (we had some leftover) I topped it with black beans, a chopped tomato and shredded mexican cheese. I baked it on 350 for about 15 min. Fantastic, will definitely make again, probably w/ added veggies.

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1405

Reviewed: Apr. 19, 2012

Not a bad use of crescent rolls. I prefer regular pizza dough, but hey--for a shortcut, it's pretty good. I also baked mine for longer--about 10-15 minutes with the crust, then added everything except the lettuce and baked a litte more. Then I topped with more cheese and lettuce. Pretty decent, thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 5, 2012

Made this for dinner last night for my mom, husband, & myself; we all loved it, but the consensus was the same--it needs a layer of salsa, both for moistness & flavor. Will be making again in the near future, & will be adding a layer of salsa, probably over the cream cheese/sour cream mixture....will also probably add some taco seasoning to the cream mixture for more flavor.

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Reviewer:

jerodswife

Cooking Level: Intermediate

Living In: Proctorville, Ohio, USA

Reviewed: Dec. 14, 2011

I was not a fan of the sour cream/cream cheese mix. If I make this again I think I will use salsa instead.

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ajackz1988

Reviewed: Sep. 29, 2011

I made this recipe as is for a get together my husband and I were attending. It was a huge hit! I will definitely be making it again soon.

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flowergirl

Reviewed: Sep. 10, 2011

Yum! I used sour cream and Santa Fe cooking creme instead of just plain cream cheese. I also added black beans.

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swartzme

Reviewed: Jul. 31, 2011

The topping was fine, but did not care for the rust at all!! Maybe a thinner crust bc it felt way too doughy for us

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Reviewer:

kcj

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

Messy to eat as an appetizer, but no one minded b/c they liked its taste so much--had multiple requests for the recipe. My main modification from original recipe was to use enchilada sauce while cooking the beef. Like others, I split Taco Seasoning between Cream Cheese / Sour Cream mixture (to taste) and meat. Instead of adding water to finish the beef, I added 3/4c. enchilada sauce and 1c. re-fried beans to the beef and let it slowly simmer until very little liquid remained. Then placed meat in colander to drain remaining liquid. Used romaine lettuce, topped lightly with chopped green onions, and finished with sprinkling Fajita seasoning over completed product. Thank you for this great recipe!

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PDud

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 29, 2011

This was a hit in my household! My son even wanted it the next day for breakfast. I did add a bit of taco seasoning along with 1/4 cup salsa and 1/4 cup shredded cheese to the cream cheese/sour cream mixture before spreading it on the crust. After cooking the taco meat (which I cooked with 1/2 an onion), I added in the black olives along with a bit of cheese to bind it all together. I put it over the cream cheese layer, topped with more cheese and baked at 350 for 15 minutes. I left off the lettuce and tomato for my family to add as they wanted it. Yummy recipe! Thanks!

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