Cheesy Taco Sticks: Better Than Pizza Rolls, Easier Than Tacos
Craving a fun, handheld snack that combines the gooey goodness of cheese with all the zingy flavors of your favorite tacos?
Look no further—these Cheesy Taco Sticks are exactly what you need. Perfect for family movie night, game-day snacking, or a party appetizer that disappears in seconds, these golden-brown beauties deliver tender seasoned beef, melty cheese, and aromatic garlic-butter in every bite.
Let’s get cooking!
Table of Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 pound (80/20 blend recommended) |
| Taco seasoning | 1 packet (or 2½ tablespoons homemade) |
| Refrigerated pizza dough | 1 (16-ounce) tube |
| Colby-Jack or sharp cheddar cheese | 5 cheese sticks, halved lengthwise |
| Unsalted butter | 4 tablespoons, melted |
| Garlic powder | 1 teaspoon |
| Dried parsley | 1 teaspoon |
| Salt & freshly ground black pepper | To taste |
| Optional dipping sauces | Salsa, guacamole, sour cream, queso |
Tip: If you can get your hands on homemade pizza dough, even better! But the refrigerated stuff works like a charm and keeps prep time to a minimum.
Equipment You’ll Need
- Large skillet for browning the meat
- Wooden spoon to stir and crumble
- Baking sheet lined with parchment paper
- Pastry brush for the garlic-butter glaze
- Rolling pin (optional, for evening out dough)
- Sharp knife or pizza cutter to slice the dough
Why You’ll Love These Cheesy Taco Sticks
- Speedy Prep: From fridge to oven in under 15 minutes.
- Flavor Explosion: Juicy beef, bold taco seasoning, silky cheese, and garlic-butter finish.
- Kid-Friendly: Hands-on assembly that the little ones can help with.
- Customizable: Spice level, cheese variety, even dietary swaps—make it your own.
Step-by-Step Instructions
1. Brown and Season the Beef
- Heat your skillet over medium-high heat. Add the ground beef, breaking it into small pieces with your wooden spoon.
- Cook until no pink remains (about 6–8 minutes), then drain any excess fat.
- Sprinkle the taco seasoning over the beef. Stir to coat evenly—no need to add water if you’re using store-bought seasoning. Taste and adjust salt and pepper.
- Transfer seasoned beef to a plate and let it cool for 5 minutes. This keeps the dough from getting soggy.
2. Prep the Dough
- Unroll the pizza dough onto a lightly floured surface (or directly on your parchment-lined baking sheet).
- Use a rolling pin or your hands to press the dough into a 12×10-inch rectangle, about ¼-inch thick.
- Cut the dough into ten equal rectangles (each roughly 2×5 inches) using a sharp knife or pizza cutter.
3. Assemble Your Taco Sticks
- Place a tablespoon of the cooled beef mixture down the center of each dough rectangle.
- Top the beef with two halves of a cheese stick (lengthwise).
- Fold the long sides of dough over the filling, pinch the seams to seal, and gently roll to form a neat stick. Place seam-side down on the baking sheet, spacing at least 1 inch apart.
4. Garlic-Butter Glaze & Bake
- In a small bowl, whisk together the melted butter, garlic powder, and dried parsley.
- Brush each assembled stick generously with the garlic-butter mixture—this ensures a crispy, golden exterior and bursts of garlic flavor.
- Bake in a preheated 425°F (220°C) oven for 10–12 minutes, or until the dough is puffed and golden-brown. Rotate the pan halfway through for even coloring.
5. Cool & Serve
- Let the sticks rest on the sheet for 2–3 minutes—this sets the cheese and prevents burn hazards.
- Serve hot with your favorite dips: fresh salsa, guacamole, sour cream, or queso.
Serving Suggestions
- Fiesta Platter: Arrange sticks around bowls of pico de gallo, guac, and bean dip for a colorful spread.
- Taco Salad Sidekick: Pair with a crisp taco salad for a filling lunch.
- Soup Combo: These sticks are divine alongside creamy tortilla soup or black bean soup.
- Party Appetizer: Stick toothpicks in each for easy grab-and-go fun.
Variations & Customizations
- Turn Up the Heat: Fold in ¼ teaspoon cayenne or swap in chipotle powder for smoky spice.
- Cheese Swap: Pepper Jack for heat, mozzarella for stretch, or dairy-free shreds for vegan friends.
- Protein Alternatives: Ground turkey, chicken, or even crumbled plant-based “beef.”
- Herb Infusion: Add chopped cilantro to the garlic-butter or minced green onions post-bake.
- Gluten-Free/Dairy-Free: Use gluten-free dough and a suitable vegan cheese.
Pro Chef Tips
- Even Thickness: Roll your dough consistently—too thick, and the sticks bake unevenly; too thin, and they crisp too quickly.
- Don’t Skip Cooling: Letting the beef rest prevents soggy dough and helps the cheese stay put.
- Seam-Side Down: Always bake with the seam on the bottom to avoid unravelling.
- Preheat Your Pan: If you’re baking multiple sheets, preheat each on the rack so sticks start crisping the moment they hit metal.
Storage & Make-Ahead
- Refrigerate: Store cooled sticks in an airtight container for up to 3 days. Reheat at 350°F for 5–7 minutes.
- Freeze Unbaked: Assemble sticks, freeze on a tray until solid, then transfer to a zip-top bag. Bake from frozen, adding 2–3 minutes to the bake time.
- Sauce Prep: Whip up dips in advance—guac stays freshest with lime juice, and salsa can chill for up to 2 days.
Nutrition Information (Per Stick)
| Calories | Total Fat | Carbs | Protein |
|---|---|---|---|
| 220 kcal | 14 g | 12 g | 10 g |
Nutrition will vary based on dough brand, cheese choice, and whether you drain the beef fully.
Frequently Asked Questions
Can I use crescent roll dough instead of pizza dough?
Absolutely! Crescent dough yields a flakier, lighter crust. Just unroll, press seams together, and follow the same assembly steps.
How can I prevent soggy bottoms?
Two tricks: drain the beef thoroughly before filling, and bake on parchment-lined or preheated baking sheets to wick away moisture.
What’s the best way to reheat leftovers?
For maximum crispness, reheat in a 350°F oven for 5–7 minutes. Avoid microwaving, which can make the dough chewy.
Can I assemble these ahead of time?
Yes! Make them up to 24 hours in advance, cover, and refrigerate. Let come to room temperature for 15 minutes before baking so they cook evenly.
Is there a way to lighten these up?
Swap to lean ground turkey or chicken, use half the cheese, and brush with olive oil instead of butter. Serve with a side of fresh salsa and a big salad.
In Closing
These Cheesy Taco Sticks bring everything you love about tacos—savory beef, melty cheese, bold seasoning—packed into a crunchy, buttery breadstick.
Whether you’re feeding a crowd, pleasing picky eaters, or just treating yourself, this recipe delivers on flavor and fun.
Don’t forget to snap a pic and tag us when you make them; we can’t wait to see your golden, cheesy creations!
Happy baking, amigos!
