Chicken Taco Pizza is a quick and easy meal made with crescent roll crust, chicken taco meat, and lots of yummy taco toppings!
- 1 pound boneless, skinless chicken thighs or breasts
- 1 Tbsp olive oil
- 1 packet taco seasoning
- 1/4 cup water
- 2 8 oz tubes crescent rolls
- 1 15 oz jar salsa
- 3 cups shredded cheese of choice (I used Mexican blend)
- Optional toppings: shredded lettuce, sour cream, jalapenos
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Cut the chicken into bite size pieces.
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Set a skillet over medium heat and add the olive oil then the chicken. Cook 5 to 6 minutes, stirring occasionally. Add the packet of taco seasoning and 1/4 cup water. Cook 3 to 4 more minutes, stirring until evenly mixed. Remove from heat and set aside.
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Lay the crescent rolls flat on a lined baking sheet (either foil or parchment paper). Arrange them so they are in a single layer, pinch the seams together and poke the dough with a fork a few times (this will keep the dough flat as it bakes).
Note: Picture examples in post above
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Bake the crescent roll crust for 7 to 8 minutes in a 375 degree oven. Remove from oven and spread the jar of salsa evenly over the crust.
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Add the chicken taco meat evenly over the crust and salsa. Top with the shredded cheese. Put back into the 375 degree oven for 5 to 8 more minutes or until cheese is melted.
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Top with additional toppings like shredded lettuce, sour cream, and jalapenos.