Preheat your oven to 350°F (175°C).

Unroll the crescent rolls onto a large, ungreased cookie sheet, ensuring the triangles are laid out in a rectangle. Pinch the seams together to form a solid crust. Bake for 10 to 12 minutes until golden brown, then let cool completely.

In a skillet over medium-high heat, brown one pound of ground beef until fully cooked, about 5 to 7 minutes. Drain excess grease, then add taco seasoning and water, simmer for 2-3 minutes until thickened.

Mix together softened cream cheese, a dollop of sour cream, and some salsa until smooth and creamy. Spread this mixture evenly over the cooled crust.

Layer the cooked ground beef on the cream cheese mixture, followed by diced Roma tomatoes and shredded cheddar jack cheese.

Sprinkle shredded lettuce over the top, ensuring to add it after the pizza has cooled slightly.

Cut the pizza into squares and serve immediately with sour cream or salsa on the side.