Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Baking sheet
- Parchment paper or a silicone baking mat
- Rolling pin
- Sharp knife or pizza cutter
- Pastry brush (for the optional garlic butter)
- Mixing bowl (for the beef mixture)
Step-by-Step Instructions
First, let’s tackle the filling. I brown the ground beef in my trusty skillet over medium-high heat, breaking it up until it’s perfectly crumbly and no pink remains. This is crucial—you don’t want big chunks for this filling. Then, I drain any excess grease (a key step I learned after one particularly greasy batch). I sprinkle that entire packet of tato seasoning over the meat, pour in the water, and let it simmer for about 3-4 minutes. You’ll see it thicken beautifully into that familiar, fragrant taco meat. I always let this cool for at least 10 minutes before moving on; a hot filling will make the dough impossible to handle.
While the meat is cooling, I preheat my oven to 400°F (200°C) and line my baking sheet. I unroll the pizza dough onto a lightly floured surface and gently stretch or roll it into a rough rectangle, about 12×9 inches. The dough can be springy, but be patient with it. I’ve found that letting the dough sit at room temperature for 10 minutes before unrolling makes it much more cooperative. Next, I evenly sprinkle half the cheese over the entire surface of the dough, leaving just a tiny border. This first cheese layer acts like glue for the meat.
Now for the fun part: assembly. I spread the cooled taco meat evenly over the cheesy dough, then top it with the remaining cheese and the diced green onions. Then, I very carefully roll it up, starting from one of the longer sides. I roll it tightly but gently, like a jelly roll. The first time I did this, I was too rough and some filling squished out the ends—it still tasted great, but was messier. Once it’s a log, I pinch the seam to seal it and place it seam-side down on my prepared baking sheet.
Finally, I use a sharp knife or pizza cutter to slice the log into 1-inch thick breadsticks. Here’s a pro-tip I learned: don’t drag the knife. Use a gentle sawing motion for clean cuts. I then space them out slightly on the sheet—they will puff and expand as they bake. If I’m doing the garlic butter (which I highly recommend), I mix the melted butter with garlic powder and brush it over the tops before baking. They go into the oven for 15-18 minutes, until they are deeply golden and you can see the cheese bubbling at the edges. The smell at this point is absolutely intoxicating.(See the next page below to continue…)