Start by heating a skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions have softened, about 5-7 minutes. Drain any excess grease.
Stir in the taco seasoning mix, ensuring the beef and onions are well-coated. Cook for an additional 2-3 minutes until heated through.
Unroll the Pillsbury refrigerated classic pizza crust onto a floured surface. Using a rolling pin, gently stretch it out to about ¼ inch thickness.
Spread the beef mixture evenly over the pizza crust, leaving a little space at the edges. Sprinkle the shredded cheese atop the beef mixture, then roll the crust tightly from one end to the other.
Using a sharp knife, slice the rolled pizza into 1-inch pieces. Place the rolls on a baking sheet lined with parchment paper, cut side up.
For oven-baked rolls, preheat your oven to 375°F (190°C) and bake for 15-20 minutes until golden brown. For smoked rolls, heat your smoker to 225°F (107°C) and smoke for about 30-40 minutes.
While the rolls are cooking, prepare your toppings. Dice the Roma tomatoes, shred the lettuce, and mix any additional garnishes you’d like.
Once the Taco Pizza Rolls are golden and delicious, remove them from the oven or smoker. Serve warm with sour cream, guacamole, and your favorite toppings.
