Cheesy Taco Fun Snack

These cheesy beef sticks turn ordinary ingredients into a mouthwatering snack that won't last long at any party. The mix of zesty beef, gooey cheese, and garlicky butter wrap creates a handheld version of your favorite taco tastes in a fun, dunkable form.

I first whipped these taco sticks up for my nephew's birthday as something different from regular pizza bites. They were such a success that now they're what I always bring to potlucks and the first thing my family asks for when we're watching football on Sundays.

Ingredients

• Ground beef: gives hearty substance and soaks up the taco spices wonderfully
• Taco seasoning mix: cuts down prep time while adding authentic Mexican taste
• Pillsbury Pizza Dough: makes a perfect golden outside that's crispy yet tender
• Cheese sticks: mixing colby jack and cheddar creates the best melt factor
• Butter: helps brown the outside and creates a tasty garlic herb layer
• Garlic powder: brings savory warmth to the crust without being too strong
• Dried parsley: adds a light freshness that works against the rich stuffing

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 400°F and put parchment on a baking sheet. This heat makes the dough turn golden while melting the cheese inside. The parchment stops any leaky cheese from sticking to your pan.

Brown the Meat:

Cook your beef in a pan over medium heat until it's fully browned, breaking it into tiny bits as you go. Don't forget to drain the fat so your sticks won't be greasy. Mix in the taco seasoning following the package info, making sure the meat gets evenly coated for good flavor in every bite.

Prepare the Dough:

Roll the pizza dough on a lightly floured counter and cut it into 10 even rectangles. Don't take too long since the dough gets harder to work with as it warms up. If it feels sticky, just put some flour on your hands so it's easier to handle.

Assemble the Sticks:

Put some seasoned beef in the middle of each rectangle, leaving about half an inch around the edges. Put half a cheese stick on the meat, then roll the dough around everything, pinching all edges firmly to lock it up. Put them seam-side down on your baking sheet so they don't open up while cooking.

Create Flavor Coating:

Stir melted butter, garlic powder and dried parsley in a small bowl until they're mixed well. Use a brush to coat each stick generously with this mix, making sure it covers everything for the best taste and nice browning.

Bake to Perfection:

Bake for 12 to 15 minutes, keeping an eye on them toward the end. They should look golden with slightly darker edges when done. Some cheese might bubble out a bit, which makes tasty crispy spots.

Rest and Serve:

Let them cool for 3 to 5 minutes before serving. This short wait helps the cheese firm up so it doesn't just run out when you bite in. Place them on a platter with your favorite dips nearby.

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That buttery garlic coating really takes these taco sticks from okay to amazing. My daughter once said they were unfair because she couldn't stop eating them. Now I always keep cheese sticks and pizza dough ready for those nights when we want comfort food fast.

Make Ahead Options

You can put these taco sticks together up to 24 hours before and keep them in the fridge until baking time. Just make them through the assembly part, wrap them tight with plastic, and refrigerate. When you're ready to cook, brush on the butter mix and add about 2 extra minutes to the cooking time since they'll be cold from the fridge.

Customization Ideas

This basic recipe works as a starting point for tons of different versions. Try ground turkey or chicken if you want something lighter, or use veggie crumbles for a meat-free option. For morning taco sticks, mix scrambled eggs, breakfast sausage and cheese with a bit of taco seasoning. The pizza dough works great with any filling that isn't too wet.

Perfect Pairings

Offer these taco sticks with various dips to make them even better. Good choices include salsa, guacamole, and sour cream, but also try enchilada sauce, queso dip, or even ranch dressing. For a full meal, serve with a simple green salad with lime dressing to balance out the rich taco sticks.

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Frequently Asked Questions

→ Can I make these ahead and bake later?

Totally! Fully assemble them and pop them in the fridge (uncooked) for about 24 hours. Before baking, spread the butter mixture on top and add a couple of extra minutes to bake time.

→ What's a good swap for ground beef?

You can use turkey, chicken, or even veggie-based proteins. Refried or black beans also work perfectly for vegetarian versions—just drain well to avoid sogginess.

→ Can these be frozen before baking?

Yes! Lay them flat and freeze solid. Store the frozen sticks in a bag and bake straight from the freezer. They need 18-20 minutes at 400°F to heat through and get crispy.

→ Which dipping sauces are best with these?

You can’t go wrong with creamy guacamole, salsa, or sour cream. Other options include nacho cheese, ranch, or spicy mayo for a flavor kick.

→ Can I swap crescent dough with pizza dough?

Yep, crescent roll dough works great. Just pinch the seams closed to form solid rectangles before filling. They bake up super flaky and tasty.

→ How do I avoid cheese spilling out?

Seal the edges by pinching them securely, and roll the dough tightly. Place them seam-side down on your pan, and chill for a bit before baking to keep the cheese inside while baking!