Taco Pizza

My mom used to make this for me when I was younger. It is simple and so so so yummy. My husband Chris could not get enough of it when I made it the other night. To save money I just made my own crescent roll dough but the canned kind works great as well.

2 (8 ounce) cans refrigerated crescent rolls

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1 pound ground beef

1 (1.25 ounce) package taco seasoning

1 (2.25 ounce) can sliced ripe olives, drained

1 medium tomato, chopped

3/4 cup shredded Cheddar cheese

1 cup shredded lettuce

Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.

Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.