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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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If using a 12-inch pan use 1 package of crescent rolls or if using a 15-inch pan use 1 1/2 can. This came from EPC Anniversary Cookbook. I haven't tried this, just posting for future use. Ingredients:
1 lb ground beef |
8 ounces tomato sauce |
8 ounces taco sauce |
1 ounce taco seasoning (1 package) |
8 -16 ounces crescent rolls (1-2, 8oz cans) |
1/2 velveeta cheese, cubed |
1 cup shredded lettuce |
3/4 cup chopped tomato |
1/4 cup pitted sliced ripe olives (optional) |
Directions:
1. Brown meat and drain. Stir in tomato sauce, taco sauce, and taco seasoning mix. Simmer 5 minutes.
2. Unroll dough. Press onto bottom and sides of an ungreased pizza pan. Prick bottom and sides with fork. Bake at 375 for 10-12 minutes or until golden brown.
3. Cover crust with meat mixture; top with cheese. Continue baking until cheese begins to melt. Top with lettuce, tomatoes and olives.
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