Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Standard 9×13 inch baking dish
- Parchment paper (my non-stick lifesaver)
- Small bowl for butter mixture
- Pastry brush or spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s tackle the filling. I brown the ground beef in my large skillet over medium-high heat, breaking it into nice small crumbles. Once it’s fully cooked and no longer pink, I drain any excess grease. This is crucial for non-greasy breadsticks. Then, I sprinkle the entire packet of taco seasoning over the beef, pour in the ¾ cup of water, and give it all a good stir. I let it simmer for about 5-7 minutes, until the liquid has mostly reduced and the beef is beautifully coated in that fragrant, spiced sauce. I then take it off the heat and let it cool slightly while I prep the dough.
Now for the fun, hands-on part. I always line my 9×13 baking dish with parchment paper. It guarantees easy cleanup and perfect release. I unroll the pizza dough directly into the dish and gently press and stretch it to fit the bottom evenly, going about halfway up the sides to form a little crust barrier. This is your delicious edible vessel. I sprinkle a light layer of the Mexican cheese (about ½ cup) over the dough base—this acts as a sealant and adds a lovely cheesy bottom layer.
Here comes the assembly! I spread the slightly cooled taco meat evenly over the cheesy dough base. Then, I layer on the remaining Mexican cheese, the diced tomatoes, black olives, and finally, that special extra handful of sharp cheddar. In a small bowl, I mix the melted butter with the garlic powder. Using my pastry brush, I generously brush this garlic butter all over the exposed crust edges. This simple step is what gives it that bakery-style flavor and gorgeous golden color. Don’t be shy with it!
Finally, it’s oven time. I preheat my oven to 375°F (190°C) and bake the dish for 18-22 minutes. I start watching closely at the 18-minute mark. You want the cheese to be fully melted and bubbly, and the crust edges to be a deep, golden brown. I pull it out and let it cool in the pan for a full 5 minutes. This resting period is not optional if you want clean cuts! Then, I use a pizza cutter to slice it into breadsticks right in the pan. The first pull-apart is always the most satisfying moment.(See the next page below to continue…)