Preheat your oven to 375°F (190°C). Unroll the refrigerated crescent roll dough onto a lined cookie sheet, gently pressing the seams to seal. Bake the crust for about 10 minutes, or until golden brown. Allow to cool completely on a wire rack.

In a mixing bowl, combine the softened cream cheese and sour cream. Blend until smooth and creamy. Spread this mixture evenly over the cooled crust and refrigerate for about 15 minutes.

In a skillet, add the ground beef (or turkey) and cook over medium heat for 5-7 minutes, breaking it apart until browned. Drain excess fat, then sprinkle taco seasoning over the meat and cook for an additional 2-3 minutes.

Spread the seasoned taco meat evenly over the cream cheese layer. Sprinkle shredded cheddar and mozzarella cheeses over the meat, then add diced tomatoes and shredded lettuce.

Slice the Taco Pizza into eight equal pieces and serve immediately. Offer guacamole or salsa on the side.