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Cheesy taco sticks ready in 30 minutes with 1 pound ground beef browned crumbled skillet fully cooked drained, 1 packet taco seasoning water simmered absorbed, 1 tube Pillsbury pizza dough unrolled cut lengthwise then 4 cuts creating 10 equal rectangles, each centered 1 tablespoon seasoned taco beef and 1 halved Colby Jack cheddar cheese stick, dough folded lengthwise all seams pinched firmly sealed, placed seam-side-down parchment-lined baking sheet, brushed 4 tablespoons melted butter 1 teaspoon garlic powder 1 teaspoon dried parsley, baked 425°F 10-12 minutes deeply golden served salsa sour cream guacamole

Cheesy Taco Sticks

Seasoned ground beef and melted cheddar cheese rolled inside pizza dough, sliced into strips, brushed with garlic butter, and baked until crispy and golden. A 30-minute taco finger food that works for dinner, game night, or any casual spread.
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Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 10 sticks
Course: Dinner
Cuisine: American
Calories: 274
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • 1 oz packet taco seasoning or 2 tbsp homemade
  • 1/3 cup water
  • 1 can (13.8 oz) refrigerated pizza dough
  • 1.5 cups shredded sharp cheddar or Mexican blend cheese block-shredded preferred
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley or cilantro
  • salsa, sour cream, or queso for dipping

Equipment

  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Pizza Cutter or Sharp Knife
  • Pastry Brush

Method
 

  1. Preheat oven to 400°F. Line baking sheet with parchment.
  2. Brown ground beef, drain fat. Add seasoning and water. Cook until fully dry. Cool 5 minutes.
  3. Roll dough into a 12x9 inch rectangle. Spread beef over one half, top with cheese.
  4. Fold empty half over filled half. Crimp edges with a fork. Slice into 8 to 10 strips.
  5. Transfer to baking sheet spaced apart. Brush with garlic butter mixture.
  6. Bake 14 to 17 minutes until golden. Serve immediately with dipping sauces.

Notes

  • Cook taco filling until completely dry before assembling - wet filling prevents crisping.
  • Space strips apart on the baking sheet so hot air circulates around each one.
  • Garlic butter on top is essential for browning and exterior crunch.
  • Keep cheese half an inch from cut edges to prevent it melting out during baking.
  • Freeze baked strips for up to 2 months and reheat at 375°F for 10 to 12 minutes.