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These gooey taco rolls turn basic staples into a mouthwatering treat that vanishes quickly at every party. The mix of flavorful beef, stretchy cheese, and garlicky butter blend creates a grab-and-go version of taco goodness in a fun stick form you can dip.
I whipped these taco sticks up for my nephew's birthday bash instead of the typical pizza bites. They were such a smash hit that now I bring them to every potluck, and they're the first thing my folks ask for when we gather for Sunday football.
What You'll Need
- Ground beef: gives you that filling protein that soaks up taco flavors wonderfully
- Taco seasoning mix: cuts down prep work while adding that classic Mexican taste
- Pillsbury Pizza Dough: turns golden and gives you that perfect mix of crisp and soft
- Cheese sticks: mixing colby jack with cheddar makes for the gooiest, meltiest center
- Butter: helps brown the outside and creates that can't-resist garlic coating
- Garlic powder: adds that warm flavor kick without taking over the whole dish
- Dried parsley: brings a touch of lightness that works against the rich stuffing
How To Make Them
- Get Ready:
- Turn your oven up to 400°F and put parchment on your baking sheet. This heat will make the dough turn golden while the cheese gets all melty inside. The parchment keeps any leaky cheese from sticking forever to your pan.
- Cook Your Meat:
- Toss ground beef in a pan over medium heat until it's no longer pink, breaking it into tiny bits as you go. Make sure to pour off the extra fat so your sticks don't end up greasy. Mix in the taco seasoning just like the package says, making sure every bit of meat gets coated for good flavor throughout.
- Fix Up The Dough:
- Spread out the pizza dough on a surface with a little flour and cut it into 10 even rectangles. Don't wait too long since the dough gets harder to work with as it warms up. If it's sticking to your fingers, just dust your hands with some flour.
- Put Them Together:
- Drop some seasoned beef in the middle of each dough piece, leaving about half an inch empty around the edges. Put half a cheese stick on the meat, then wrap the dough around everything, pinching all the edges shut tight. Lay them seam-side down on your sheet so they don't pop open while baking.
- Add Flavor Boost:
- Stir melted butter with garlic powder and dried parsley in a small bowl until it's all mixed. Use a brush to coat each wrapped stick with this mix, making sure to cover them all for best taste and color.
- Bake Them Up:
- Cook for 12 to 15 minutes, keeping an eye on them near the end. They should look golden with slightly darker edges when done. Some cheese might bubble out, which makes tasty crispy spots.
- Cool And Enjoy:
- Let the sticks cool for 3 to 5 minutes before you serve them. This short wait helps the cheese firm up so it doesn't all run out with the first bite. Set them out with some dips for everyone to grab.
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That flavored butter coating really turns these taco sticks from just okay to totally amazing. My little girl once said they were unfair because nobody could stop munching on them. Now I always keep cheese sticks and pizza dough around just for those evenings when we want some fast comfort food.
Prep Them Early
You can get these taco sticks ready up to a day ahead and keep them in the fridge until baking time. Just fix them through the assembly part, wrap them tightly in plastic, and stick them in the refrigerator. When you're ready to cook them, brush on the butter mix and add about 2 extra minutes to the cooking time since they'll be cold at the start.
Switch It Up
This simple recipe works as a starting point for tons of changes. Try ground turkey or chicken if you want something lighter, or go with veggie crumbles for a meat-free option. For morning taco sticks, fill them with scrambled eggs, breakfast sausage and cheese with a bit of taco spice. The pizza dough handles any filling that isn't too wet.
What To Serve With Them
Offer these taco sticks with different dips to make them even better. Sure bets include salsa, guacamole, and sour cream, but don't forget about enchilada sauce, cheese dip, or even ranch dressing. For a full meal, add a simple green salad with lime dressing to balance out the rich taco sticks.
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Recipe FAQs
- → Can I make these taco sticks ahead of time?
Sure thing! Make them ready to bake, then stick them in the fridge for up to a day. When you're ready to eat, just brush them with the garlic butter mix and pop them in the oven, adding an extra 2-3 minutes since they'll be cold.
- → What can I substitute for ground beef?
Ground turkey, chicken, or meatless crumbles work great. You can also try refried beans or black beans for a meat-free option. Just make sure whatever you use isn't too runny or your dough will get soggy.
- → Can I freeze these taco sticks?
You bet! Put them unbaked on a tray until they're solid, then toss them in a freezer bag. When you want them, bake from frozen at 400°F for about 18-20 minutes until they're golden and hot all the way through.
- → What dipping sauces work best with these?
The usual suspects are salsa, guacamole, and sour cream. But don't stop there - ranch dressing, warm nacho cheese, or a zippy sriracha mayo taste amazing with these too.
- → Can I use crescent roll dough instead of pizza dough?
For sure, crescent roll dough works in a pinch. Just push the cut lines together before you slice it into squares. Your sticks will turn out a bit flakier but taste just as good.
- → How do I prevent the cheese from leaking out during baking?
Really squeeze those edges tight. Put them on the baking sheet with the seam facing down, and don't stuff too much beef inside. You can also cool the wrapped sticks in the fridge for about 15 minutes before baking to help them stay sealed.