Equipment Needed
- Large skillet
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (or a clean wine bottle!)
- Sharp knife or pizza cutter
- Pastry brush (for optional butter wash)
- Spatula
Step-by-Step Instructions
I always start by browning the ground beef in my large skillet over medium-high heat. I break it up into very small crumbles as it cooks—this ensures every bite of the finished stick has a perfect meat-to-dough ratio. Once the beef is fully cooked and no longer pink, I drain off any excess fat. This is a crucial step I learned the hard way; leaving too much fat makes the filling slippery and can prevent the dough from sealing properly. Then, I reduce the heat to medium, stir in the taco seasoning packet and the water, and let it simmer for 3-4 minutes until the liquid is absorbed. The smell is instantly familiar and fantastic. I then remove it from the heat and let it cool for about 10 minutes. A hot filling will melt the dough and make it impossible to work with.
While the beef cools, I prep my workstation. I preheat my oven and line a large baking sheet with parchment paper. Then, I unroll the tube of pizza dough onto the parchment. Using my rolling pin (or my hands), I gently press and stretch the dough into a rough rectangle, about 12×9 inches. I try to get it as even as possible so the sticks are uniform. If the dough springs back, I let it rest for 5 minutes—it relaxes and becomes much easier to shape.
Now, for the assembly! I sprinkle 1 cup of the shredded cheese evenly over the entire surface of the dough, leaving about a half-inch border around the edges. This cheese layer acts as a moisture barrier, protecting the dough from the beef filling. Then, I carefully spoon the cooled taco beef over the cheese, spreading it into an even layer. I top the beef with the remaining ½ cup of cheese. Starting from one of the long sides, I carefully roll the dough up tightly, like a jelly roll, using the parchment to help guide it. I pinch the final seam and the ends closed really well—this keeps all the delicious filling from oozing out during baking.(See the next page below to continue…)