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Cheesy Taco Sticks (Breadsticks)

Flaky crescent roll dough filled with a thick, gooey blend of spiced ground meat and melted cheese, baked until golden brown.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 sticks
Course: Appetizer, Lunch, Snack
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Taco Filling
  • 1 lb Ground Beef or Ground Turkey Lean recommended
  • 1 packet Taco Seasoning Standard 1 oz size
  • 0.5 cup Water
  • 0.5 cup Cream Cheese Softened, optional for extra goo
  • 1 cup Shredded Cheese Cheddar or Mexican Blend, divided
Dough & Topping
  • 2 cans Refrigerated Crescent Roll Dough Or canned pizza dough
  • 1 tsp Melted Butter For brushing

Equipment

  • Skillet
  • Baking sheet
  • Parchment paper

Method
 

  1. Brown ground meat. Drain fat. Stir in taco seasoning and water. Simmer until thick (5-7 minutes).
  2. Remove from heat. Stir in softened cream cheese (if using) and 1/2 cup shredded cheese until melted and fully combined. Mixture should be heavy and moist.
  3. Preheat oven to 375°F (190°C). Roll out crescent roll dough and pinch seams. Cut dough into 8-10 strips.
  4. Place 2-3 tbsp of the thick meat filling down the center of each dough strip.
  5. Roll the dough over the filling and pinch the seam tightly closed to lock in the gooey filling. Place seam-down on a parchment-lined sheet.
  6. Brush tops with melted butter and sprinkle with remaining shredded cheese.
  7. Bake for 12-15 minutes, until golden brown and the cheese is bubbling, thick, and gooey.
  8. Cool for 5 minutes and serve warm to enjoy the viscous melted cheese pull.

Notes

Use full-fat cream cheese for the best thick, gooey binder. Sealing the seams tightly is critical to prevent the cheese filling from leaking. Serve with sour cream or salsa. This makes an excellent game-day appetizer.