I carefully transfer the log, seam-side down, to the center of my prepared baking sheet. Using a sharp knife or pizza cutter, I slice it into 1-inch thick pieces. I don’t separate them completely; I just cut down and leave them nestled together on the sheet. This helps them bake up tall and supports each other. If I’m using the garlic butter, I brush it over the tops now. Then, into the hot oven they go! I bake them for 18-22 minutes, until the dough is deep golden brown and the cheese is bubbly. The smell is absolutely irresistible.
Pro Tips for Best Results
Letting the taco meat cool before assembling is my number one tip. I tested assembling with hot, warm, and cool meat. Hot meat made the dough sticky and hard to roll, and it started cooking the dough from the inside, leading to a gummy layer. Cool meat is manageable and creates perfect, distinct layers. I spread it on a plate for 10-15 minutes to speed up the process.
Sealing the dough log tightly is critical. The first time I made these, I was too gentle and left gaps. During baking, cheese and beef bubbled out everywhere, making a mess and leaving some sticks empty. Now, I really pinch that seam and the ends, even giving it a little roll on the counter to seal it. A tight seal means every stick is packed with filling.
For the crispiest, most golden exterior, I bake these on the middle rack and resist opening the oven door too early. I also swear by the optional garlic butter brush before baking. It gives the tops a beautiful color, a slight crisp, and a delicious flavor boost. If you want them extra soft, you can cover them with foil for the last 5 minutes of baking.
Common Mistakes to Avoid
My first batch turned out soggy on the bottom because I didn’t drain the beef well enough and I used a fattier meat. The grease pooled on the baking sheet and soaked into the dough. Now, I drain the beef thoroughly in a colander after browning, and I always use a leaner blend. That bit of extra effort ensures a crisp crust all the way around.(See the next page below to continue…)