Cheesy Taco Sticks (Printable)

Soft dough filled with taco-seasoned beef and melted cheddar-mozzarella blend, baked to golden perfection. Ideal for sharing with salsa or guacamole.

# What You'll Need:

→ Meats

01 - 1/2 lb ground beef

→ Spices & Seasonings

02 - 1 tablespoon taco seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Dairy

05 - 1 1/2 cups shredded mozzarella cheese
06 - 1 cup shredded cheddar cheese
07 - 2 tablespoons unsalted butter, melted

→ Dough

08 - 1 can (14 oz) refrigerated pizza dough

→ Optional Garnish

09 - Fresh cilantro or chives, chopped

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess fat.
03 - Stir in taco seasoning, salt, pepper, and 2 tablespoons of water. Simmer for 2-3 minutes until well mixed. Set aside to cool slightly.
04 - Roll out the pizza dough into a large rectangle (approximately 12 x 16 inches). Cut into 8 equal strips.
05 - Place a spoonful of the seasoned beef and a mix of mozzarella and cheddar cheese along one edge of each dough strip.
06 - Fold the dough over the filling, pinch and seal the edges tightly to form a stick.
07 - Arrange the sticks seam-side down on the prepared baking sheet. Brush with melted butter.
08 - Bake for 15-20 minutes, or until golden brown and cooked through.
09 - Sprinkle with fresh herbs if desired, and serve warm with salsa, guacamole, or sour cream for dipping.

# Expert Advice:

01 -
  • Everything you love about tacos in handheld form, perfect for parties or casual dinners
  • The dough gets perfectly golden while the cheese inside creates that irresistible pull-apart moment
  • Ready in under an hour with ingredients you probably already have
02 -
  • Let the beef cool slightly before filling the dough, otherwise the heat will start cooking the dough and make it hard to work with
  • Pinch those edges really tight, I've had cheese escape and make a mess on the baking sheet more times than I care to admit
03 -
  • If the dough springs back while rolling, let it rest for 5 minutes and try again, it's more cooperative that way
  • Use a pizza cutter to make clean, even strips, it's so much faster and neater than a knife

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