Step-by-Step Method
Brown the beef base
10 mins
Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper. In a skillet over medium-high heat, cook and crumble the ground beef until it is completely browned and no longer pink. Drain away any excess grease from the pan.
Create the savory filling
2 mins
Turn the skillet heat down to low. Stir the chunky salsa directly into the browned beef, mixing until the meat is uniformly moistened and heated through. Note: Avoid using a watery salsa; you want a thick blend so it doesn’t make the pastry base wet.
Roll out the flatbread
3 mins
Unroll your crescent dough sheet directly onto the parchment-lined baking sheet, gently pressing it out into an even rectangle shape.
Layer and bake to a bubble
15 mins
Spoon the salsa-infused beef mixture evenly over the crescent dough, leaving about a half-inch border around the edges. Sprinkle the shredded cheese generously over the meat layer. Bake for 13 to 15 minutes, or until the edges of the crescent flatbread are puffed, flaky, and a deep golden brown, and the cheese is completely melted.
Serving and Customization Tips
Once out of the oven, let the flatbread rest for two minutes so the crust sets, then use a pizza cutter to slice it into easy-to-handle squares.
Because the base recipe is so streamlined, it’s incredibly easy to customize if you want to clear out your fridge. Right before serving, you can turn it into a “taco style” flatbread by topping it with a handful of shredded lettuce, a scoop of sour cream, or sliced jalapeños. Alternatively, swap the salsa for your favorite smoky barbecue sauce to create a quick BBQ beef flatbread style instead
