Next, I gently unroll the pizza dough onto a clean, floured surface. With a pizza cutter, I slice the dough into rectangles – the size depends on how big I want my breadsticks to be, but I usually go for about 2 inches wide. Once that’s done, I make a small indentation in the middle of each rectangle and spoon in the seasoned taco meat. Then, I top it generously with shredded cheddar cheese; there’s no such thing as too much cheese in my book!
Now, here’s where I get creative. I gently fold the dough over to create a pocket of cheesy goodness, sealing the edges by pinching them tight. I place each filled breadstick on the prepared baking sheet. And for that golden touch, I like to spray a little cooking spray on top before baking them for about 12-15 minutes, or until they’re golden brown and the cheese is bubbling beautifully.
Once they come out of the oven, I let the breadsticks cool for a minute or two – the gooey cheese can be pretty hot! I like to serve them warm with a dollop of sour cream and maybe a sprinkle of fresh cilantro on top for extra flavor. They always disappear in no time, and I promise your guests will be asking for the recipe!
Pro Tips for Best Results
I tested this recipe three ways: using homemade pizza dough, refrigerated dough, and even trying out a gluten-free version. While each one had its charm, I found that the refrigerated dough gave the best, consistent texture with the perfect chew.
Also, feel free to get playful with flavor! Adding diced onions or peppers to the taco meat brings another layer of deliciousness. I often add a little extra seasoning if I’m feeling adventurous—smoked paprika and chili powder can elevate this dish to another level entirely!
Finally, don’t skip on letting the cheesy goodness melt a bit longer than you think. There’s a sweet spot between “barely melted” and “hot lava”, and trust me, you want to find it! That gooey cheese is what makes these breadsticks a crowd-pleaser.
Common Mistakes to Avoid
One of the most common mistakes I’ve made (and often still see!) is overstuffing the breadsticks. While I completely understand the temptation to add more cheese and meat, overstuffing can lead to a messy situation when they bake. Instead of a perfect pocket, you might end up with a cheesy explosion! (See the next page below to continue…)