Cheesy Taco Sticks (Printable version)

Golden baked dough stuffed with taco-seasoned beef and melted cheese blend

# What you need:

01 - 1/2 lb ground beef

02 - 1 tablespoon taco seasoning

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

05 - 1 1/2 cups shredded mozzarella cheese

06 - 1 cup shredded cheddar cheese

07 - 2 tablespoons unsalted butter, melted

08 - 1 can (14 oz) refrigerated pizza dough

09 - Fresh cilantro or chives, chopped, for garnish

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 (about 12 × 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.

01 -

The way melty mozzarella and sharp cheddar cascade out when you take that first bite
They are practically guaranteed to disappear within minutes of hitting the table

02 -

Let the beef cool slightly before filling the dough, otherwise the heat will make the cheese melt too fast and the dough becomes difficult to seal
Pinching the edges really tightly is crucial because any gaps will cause filling to escape and create a mess in your oven

03 -

Homemade taco seasoning with extra cumin and smoked paprika elevates these beyond the ordinary
Let the dough come to room temperature for 10 minutes before rolling to make it more cooperative