Cheesy Taco Sticks (Printable)

Soft dough filled with seasoned beef and melted cheese, baked to golden perfection.

# What You’ll Need:

→ Meats

01 - 1/2 lb ground beef

→ Spices & Seasonings

02 - 1 tbsp taco seasoning
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Dairy

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

→ Dough

08 - 1 can (14 oz) refrigerated pizza dough

→ Optional Garnish

09 - Fresh cilantro or chives, chopped

# Directions:

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 tbsp 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.

# Expert Tips:

01 -
  • They combine everything people love about tacos with the handheld joy of cheese sticks
  • The dough gets perfectly golden while the inside stays melty and loaded with seasoned beef
  • These disappear faster than you can say pass the salsa at any gathering
02 -
  • Let the beef cool slightly before filling the dough or it will make the dough soggy and hard to work with
  • Really pinch those seams tight or cheese will escape and burn on your baking sheet
  • These are best served fresh from the oven but they reheat surprisingly well in a 350°F oven
03 -
  • If your dough springs back while rolling, let it rest for five minutes and try again
  • Use a pizza cutter to get the cleanest, most even strips
  • Brush the tops with butter twice, once before baking and once right after they come out

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