Description
These Taco Sticks are a delicious handheld treat perfect for parties or a flavorful snack. Ground beef seasoned with taco spices is combined with melty Colby Jack cheese sticks, all wrapped in golden, flaky pizza dough and baked to a perfect puffiness. Coated with garlic-parsley butter, these savory sticks offer bold Tex-Mex flavors in every bite.
Ingredients
Scale
Meat Filling
- 1 pound lean ground beef
- 1 teaspoon minced garlic
- 1 package taco seasoning (plus water as called for on the package)
Dough and Cheese
- 2 cans Pillsbury Pizza Dough
- 12 Colby Jack cheese sticks
Butter Topping
- ¼ cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Cook Ground Beef: In a frying pan over medium-high heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat.
- Add Seasoning: Stir in minced garlic and the taco seasoning along with the amount of water specified on the seasoning package. Cook on high heat for 2-3 minutes until the liquid evaporates. Remove from heat once done.
- Prepare Dough: Keep the pizza dough refrigerated until ready to use. Remove dough from cans and unroll onto the parchment paper. Shape into a 12×8 inch rectangle using your hands.
- Cut Dough: Cut the rectangle into 12 even pieces (each approximately 4×4 inches), cutting each dough tube into 6 pieces.
- Assemble Taco Sticks: Place about 3 tablespoons of the meat mixture in the center of each dough piece. Cut each cheese stick in half and place one half on top of the meat.
- Seal Dough: Fold the sides of the dough up and pinch together to seal the filling inside. Then pinch each end and fold it towards the center seam, being careful not to stretch the dough to preserve the puffiness during baking. Place the sticks seam side down on the baking sheets.
- Prepare Butter Topping: Melt the butter, then mix in garlic powder and dried parsley. Using a pastry brush or spoon, evenly coat each taco stick with this garlic-parsley butter mixture.
- Bake: Place the prepared baking sheets in the preheated oven and bake for 12-14 minutes or until the tops are lightly browned and dough is cooked through.
Notes
- TIP: Serve these taco sticks hot alongside salsa, sour cream, and guacamole for dipping.
- STORAGE: Store leftovers in an airtight container in the refrigerator for 4-5 days to maintain freshness.
Nutrition
- Serving Size: 1 taco stick
- Calories: 220
- Sugar: 1.5g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 35mg
