Taco Pizza Rolls Recipes

Steps:

• Preheat the oven to 550 degrees F with a pizza stone in the oven.
• To make the taco pizza, we start with stretching a portion of Pizza dough over a 12-inch pizza pan. Make sure to dust your pan with semolina to keep it from sticking. Stretch the dough slightly larger than the pan to allow yourself an edge to roll your crust. Then apply 1/2 cup of the Salsa and spread evenly. Sprinkle the mozzarella and 1 ounce of the Cheddar-Jack evenly across the salsa. (Keep the cheese within the pan so that you can roll your crust.) Roll the border of un-topped dough into a crust and place in the oven. Spin the pizza frequently to insure even cooking; it should take 5 to 6 minutes to cook. Once the crust is golden brown, gently slide it off the pan and onto the stone to brown the bottom. This should take about 30 seconds to a minute. Remove from the oven and place back on the pizza pan. Cut the pizza into 6 slices. Then top in this order: crushed tortillas, taco beef, lettuce, tomatoes, red onions, remaining 1 ounce Cheddar-Jack cheese, jalapeños, cilantro.
• Start by placing the flour, brown sugar, yeast and salt in a stand mixer and mix for approximately 3 minutes. You then slowly add the water around the edges, then the oil. Mix for 16 to 18 minutes. Once everything is mixed remove the dough, divide into 12-ounce portions, loosely cover and store in the fridge for 48 hours to allow to rise properly.
• Combine the garlic, jalapeños, bell pepper, white onion, cilantro, water, chili powder, granulated garlic, red pepper flakes, cumin, black pepper, salt and lime juice in a food processor and run until has a slightly chunky consistency.

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain.
• Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside.
• Place crusts on ungreased pizza pans or baking sheets.
• Combine beans and salsa; spread over crusts.
• Top with beef mixture, chips and cheese.
• Bake at 350° for 13-16 minutes or until cheese is melted. Sprinkle with tomatoes and lettuce if desired.

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix. , Spread over tortillas; roll up jelly-roll style. Wrap in plastic; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces.

Steps:

• Heat oven to 375°F.
• Invert a custard cup on center of ungreased cookie sheet.
• Do not unroll crescent rolls.
• Slice each log into 20 rounds (40 total).
• Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
• Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
• Remove custard cup from center of wreath.
• Bake for 15 to 18 minutes or until light golden brown.
• Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
• Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
• Blend until chiles are chopped finely and mixture is thoroughly combined.
• Place cooled wreath on serving tray or platter.
• Spread sour cream mixture over wreath.
• Decorate with olives, avocado, tomato, and cheese.
• Place salsa in a small bowl; place in center of wreath.
• Store in refrigerator.

Steps:

• Brown ground beef and add taco seasoning and water.
• Cook for 5-10 minutes; set aside.
• Roll thawed dough into a rectangle - about 20 x 8-inches.
• Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
• Top beef with grated cheese.
• Roll up as for cinnamon rolls starting with the long edge closest to you.
• Pinch seam to seal.
• Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
• If any filling falls out just press it into the top of the rolls.
• Bake at 350° for 25 minutes or until golden brown.
• Serve with salsa, sour cream or guacamole for dipping.
• To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
• To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

Steps:

• Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F. Roll out the pizza dough on a lightly floured work surface into an 11-inch round. Transfer to a parchment-covered pizza peel or another upside-down baking sheet. Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the salsa over the beans and sprinkle with the cheese. Scatter the scallions and jalapenos on top. Slide the pizza and parchment onto the hot stone and bake until the crust is crisp, 8 to 10 minutes. Let cool a few minutes.
• While the pizza is baking, combine the sour cream, half of the lime juice and 1 tablespoon water in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt.
• Top the pizza with the salad, then drizzle with the sour cream mixture and sprinkle with the cilantro. Cut into slices.
• Per serving (based on 4 servings; not including optional toppings): Calories 564; Total Fat 24 grams; Saturated Fat 12 grams; Protein 23 grams; Total Carbohydrate 66 grams; Sugar: 9 grams; Fiber 4 grams; Cholesterol 51 milligrams; Sodium 1579 milligrams

Steps:

• Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan.
• Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside.
• In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned.
• While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve.

Steps:

• Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
• Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
• Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
• Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
• Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.

Steps:

• Mix salsa and sour cream, spread mixture over pizza crust.
• Layer half cheese, ground beef, rest of cheese, olives.
• Bake at 400 for 15 minutes, or until cheese is bubbly.
• Serve pizza with lettuce and tomato "salad" on top.

Steps:

• To make the crust, spread crescent rolls in a 10x15 pan, sealing all seams.
• Bake until golden.
• Let Cool.
• Mix cream cheese, sour cream, and taco seasoning with a mixer until creamy.
• Top with tomato, olives, green onions and cheddar.
• Refrigerate to blend flavors.
• Cut into appetizer size pieces.