Cheesy Taco Rolls or Taco-Stuffed Breadsticks? Either Way, These Things Are Crazy-Delicious

These taco-stuffed breadsticks are cheesy, satisfying, and totally customizable. We chose a simple taco filling with pinto beans for extra fiber, but your house, your rules! Simply roll out store-bought pizza dough, load it with cheese and taco filling, and pinch up the sides. The breadsticks then get a yummy herby garlic butter wash before being baked to perfection. And the best part is that these breadsticks are totally handheld and dippable!

1. Heat a skillet over medium-high heat. Add the ground meat and break up with a wooden spoon as it browns, about 5 minutes. Add the green onion, tomato, and pinto beans, stirring to combine, and cook for another 5 minutes, until the tomatoes soften and the ground meat is completely cooked through. 

2. Add the taco seasoning and the water, stirring constantly. Cook until the water is almost completely evaporated, another 1-2 minutes.

3. Remove the skillet from heat and allow it to cool completely. 

4. Preheat the oven to 400℉/200℃.

5. On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12’’x18’’. 

6. Using a pizza cutter or scissors, cut the pizza dough into 12 smaller rectangles. 

7. In the center of each small rectangle of dough, spoon a line of cooled taco filling. Top the filling with cheese. 

8. Pinch the sides together to cover the filling and form a thick breadstick shape. Make sure to really seal the edges so they don't leak. 

9. Add the taco rolls, seam-side down, on a parchment-lined baking sheet

10. In a heat safe bowl, add the butter, garlic powder, and oregano. Microwave on high in 15 second increments until fully melted, stirring in between. 

11. Brush the taco rolls with the flavored garlic butter.

12. Bake taco rolls for 16-20 minutes, until they’re a deep golden brown. 

13. Allow to cool for 5-10 minutes before serving. Top with sour cream or dip in your favorite taco condiment!