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Recipe source:
A Newspaper clipping with coupons from Pillsbury Crescent Rolls

Chili Beef Crescent Pizza (aka "Pizza" in our house)

About the recipe

We've enjoyed this recipe in our family for over 20 years, after our mother discovered it in a newspaper coupon flyer (for Pillsbury Crescent Rolls). This pizza has been a staple in our lunchboxes ever since, and we still enjoy it weekly to this day. We've experimented with many toppings and have yet to find any pizza topping that didn't work. Mom says that the dough works out better if you double the normal dough requirement from the recipe (from 1 to 2 cans of dough) otherwise the dough is too thin. We also like more cheese than the recipe calls for (we use a block of cheese yielding about 3 cups of cheese). The original recipe is shown below (in normal font), Mom's variations are italicized.

Recipe Instructions
  1. Preheat oven to 400 degrees
  2. In frying pan, brown the ground beef and chopped onion. When browned, drain.
  3. Stir in tomato paste and tomato sauce, chili powder, salt, pepper sauce.
  4. Simmer while preparing the crust.
  5. Open the crescent roll cans, and unroll the dough onto a flat surface.
  6. Seperate the crescent rolls into individual triangles.
  7. Place the crescent roll triangles into the ungreased pizza pan, covering the entire bottom as well as up the sides. Press the dough so that it rests against the bottom and sticks to the sides of the pan.
  8. Spoon the simmering meat mixture evenly on top of the uncooked crust dough.
  9. Evenly sprinkle the cheddar cheese (or your favorite combination if cheeses) on top of the meat mixture. In our house, we use an entire block of cheddar cheese/
  10. Top with your favorite optional pizza toppings, 1 small can of sliced olives and 1 can of sliced mushrooms in the picture to the left.
  11. Bake 13-18 minutes at 400 degrees. (exactly 13 in our oven)
  12. We find the pizza is easier to serve if you let it cool for 5-10 minutes.

Serving Recommendations

  • If using a cookie sheet, 1 serving is about 1/12th of the pan for big slices.
  • The pizza is good hot or cold (our family prefers it cold). (see reheating recommendations)
  • To serve for a kids take-to-school lunch: wrap each slice in a paper towel and wrap loosely in plastic wrap or a ziplock bag, although do not seal the ziplock bag (the moisture will make the crust soggy)
  • Store in a refrigerator, covered loosely with plastic wrap. If wrapped in a paper towel, the pizza crust will stick and tear when the paper is removed.
  • While we've stored the leftover pizza for over a week, the crust becomes drier with time. We recommend eating within 7 days.
Reheating Recommendations

  • Serve cold: we eat the pizza cold, usually (much to our mother's chagrin)
  • Quick reheat: microwave for no more than 20 seconds (1000 Watt microwave) until lukewarm. Do not heat longer in the microwave as the dough will become soggy.
  • For warmer leftovers: reheat in a toaster oven (or regular oven) at 350 degrees for 5-10 minutes. If done this way, it will be nearly identical to when you first cooked it, with a slightly more toasted crust. We've also reheated it on the "light" toaster setting in our toaster oven.

Pillsbury is a registered trademark of General Mills. Tabasco is a registered trademark of McIlhenny Co.
  • 1 lb. ground beef
  • 1/2 Cup chopped onion
  • 8 ounce can tomato sauce
  • 6 ounce can tomato paste
  • 1 Teaspon salt
  • 2, 8 ounce cans of Pillsbury® Refrigerated Quick Crescent Dinner Rolls (note: original recipe calls for only 1 can, but we find 2 works better as the crust isn't as thin)
  • 1-2 Cups cheddar cheese, shredded or grated (we prefer large grated)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Italian seasoning
  • 1/4 Teaspoon Tabasco® pepper sauce
  • 1-2 Tablespoon(s) chili powder (use less if you like it less spicy)
  • Optional items (depending on what you like on your pizza):
    • 1 Green Pepper, sliced into rings or diced
    • 1 Red Pepper, sliced into rings or diced
    • 1 Small can (roughly 6 ounces) of sliced olives, drained
    • 1 Head of Garlic (roughly 10 cloves), Oven Roasted
Equipment Needed
  • 1 cookie sheet, 12 inch pizza pan or 13x9 pan (we use a cookie sheet, it works best with 2 cans of dough)
  • Frying pan to brown meat
  • An Oven

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