Cheesy Taco Sticks
Description:
Cheesy Taco Sticks are the perfect fusion of a taco and a cheesy breadstick. They’re made with seasoned ground beef, gooey melted cheese, and wrapped in soft pizza dough, then baked to golden perfection. Great as a party snack, appetizer, or a fun family dinner. Kids love them, and they’re super easy to make!
Prep & Cook Time:
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 8 taco sticks
Ingredients:
For the Filling:
1/2 lb ground beef
1 tbsp taco seasoning (or 1/2 packet)
1/4 cup water
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella (optional mix for cheesiness)
For the Dough:
1 can (13.8 oz) refrigerated pizza dough (or homemade)
For Topping:
2 tbsp olive oil, melted
1/2 tsp garlic powder
1/2 tsp dried parsley (optional)
Optional for Serving:
Salsa
Sour cream
Guacamole
Instructions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cook the beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Season the beef:
Add taco seasoning and water. Simmer for 3–4 minutes until thickened. Remove from heat and cool slightly.
Prepare the dough:
Roll out pizza dough into a large rectangle (about 14″x10″). Cut into 8 equal rectangles.
Fill and wrap:
Place a spoonful of taco meat and a pinch of cheese in the center of each rectangle. Fold over and seal the edges like a stick—pinch seams tightly.
Bake:
Place seam-side down on the baking sheet. Brush with melted butter mixed with garlic powder and parsley.
Bake for 12–15 minutes or until golden brown.
Serve warm with dipping sauces like salsa, sour cream, or guacamole.
Nutrition Information (Per Taco Stick):
(Estimated based on standard ingredients)
Nutrient Amount
Calories 260 kcal
Protein 13 g
Carbohydrates 18 g
Fat 15 g
Saturated Fat 7 g
Fiber 1 g
Sugar 2 g
Sodium 490 mg
Calcium 150 mg
Note: Nutrition may vary based on dough brand, cheese, and additional toppings used. FAQ / Common Questions
Q1: Can I make these ahead of time?
A: Yes! Assemble and refrigerate uncooked taco sticks up to a day in advance. Bake when ready to serve.
Q2: Can I use crescent roll dough instead?
A: Absolutely! Crescent roll dough makes a slightly softer and flakier crust. Adjust baking time down by 2–3 minutes if needed.
Q3: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
Q4: Can I freeze them?
A: Yes. Freeze after baking and cooling. Reheat at 375°F (190°C) for 10–12 minutes straight from the freezer.
Q5: Can I add veggies?
A: Totally! Add finely chopped peppers, onions, or corn to the beef mixture—but don’t overfill or it may not seal proper