Prep: 15 Mins Cook: 35 Mins

Looking for a dish that's both versatile and easy? Try this quick Mexican Stuffed Pizza for an appetizer, snack or a meal. Your family will thank you.

Mexican Stuffed Pizza


  • 1 can (15 oz.) chili with beans
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 2 pkgs. (8 oz.) refrigerated crescent roll dough
  • 1/2 cup (2 oz.) shredded cheddar cheese
  • 2 cups toppings (shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese)


PREHEAT oven to 350°F.

COMBINE chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10-to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.

SPOON chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.

BAKE for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.
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