Veggie Taco Pizza
2 cans refrigerated crescent rolls
8 oz. cream cheese, softened
8 oz. sour cream
1 packet dry taco seasoning
chopped tomato, seeded and drained
slice black olives
chopped green onions
8 oz. shredded cheddar or Mexican blend cheese
To make the crust, spread crescent rolls in a 10 x 15 pan, sealing all seams. Bake until golden.
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.