Ingredients:
1 canister refrigerated pizza crust
2 tablespoons olive oil
1/2 cup chopped onion
1 lb. lean ground beef (93/7)
3 tablespoons taco seasoning
1/2 cup water
1 cup Fiesta Blend shredded cheese, divided
1 tomato, diced (plus extra for topping, if desired)
2 tablespoons unsalted butter, melted
2 cups chopped Romaine lettuce
Sour cream and taco sauce for serving (optional)
Directions:
Prepare the Baking Sheet:
Place parchment paper along the rim of a baking sheet.
Preheat your oven to 375°F (190°C).
Cook the Filling:
Warm the olive oil in a large pan set over medium heat.
Add the chopped onion and simmer for three to five minutes, or until softened.
Add ground beef and cook until browned.
Stir in taco seasoning and water. Mix until well incorporated.
For five to seven minutes, simmer over low heat.
Prepare the Dough:
Place the parchment paper onto the surface of your work.
Roll out the pizza dough on the parchment until it measures approximately 10×15 inches.
Using a pizza cutter, make 1.5-inch thick slices about 3 inches in along both long sides of the dough.
Assemble the Braid:
The cooked ground beef should be positioned in the middle of the dough.
Sprinkle 3/4 cup of shredded cheese over the beef.
Add diced tomato on top of the cheese.
Braid the Dough:
Starting at one end, fold the end up and wrap the first two slices over to secure it.
Continue wrapping the remaining slices over the filling, alternating sides, until you reach the last two slices.
Bake:
Brush the top of the braid with melted butter.
Transfer the parchment paper with the braid to the prepared baking sheet.
Bake for 20-25 minutes, or until the dough is golden brown.
Serve:
Before slicing, let the braid cool somewhat.
Top with chopped Romaine lettuce, additional diced tomato if desired, and the remaining cheese.
Serve with sour cream and taco sauce on the side if desired.