Cheesy Taco Sticks Appetizer

Why You’ll Love This Recipe

I love how quick and customizable these taco sticks are. The prep is minimal, the ingredients are simple, and the results are incredibly satisfying. Each bite delivers spicy taco flavor and gooey cheese in a crisp, golden crust. I can serve them with salsa, sour cream, or guacamole for dipping—or just eat them straight out of the oven. Whether I’m entertaining guests or feeding the family, these cheesy taco sticks are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 packet taco seasoning mix (or homemade taco seasoning)
• 1 tube Pillsbury Pizza Dough
• 5 colby jack and cheddar cheese sticks, halved
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley

Directions

I start by preheating the oven to 425°F and lightly coating a baking sheet with non-stick spray.

In a skillet over medium heat, I brown the ground beef, breaking it up with a wooden spoon until fully cooked. I drain off any excess fat and stir in the taco seasoning—just the dry mix, no water—until the beef is well coated. I let it cool a bit so it’s easier to handle later.

Then I roll out the pizza dough on a flat surface and cut it in half lengthwise. I make four vertical cuts to create ten small rectangles.

On each piece of dough, I place a spoonful of taco meat in the center, then lay a halved cheese stick on top. I carefully roll up the dough around the filling, pinching the seams shut so nothing leaks during baking.

In a small bowl, I mix the melted butter with garlic powder and parsley, then brush it over the tops of the taco sticks for flavor and a beautiful golden finish.

I bake them for 10 to 12 minutes until the tops are puffed and golden brown. I like to serve them warm with dipping sauces or extra taco toppings on the side.

Servings and Timing

This recipe makes 10 cheesy taco sticks and is ready in just 22 minutes—10 minutes for prep, 12 minutes to bake. It’s perfect for parties, after-school snacks, or anytime I want a fun twist on taco night.

Variations

Sometimes I add a bit of salsa or diced jalapeños inside each stick for extra flavor. If I’m out of cheese sticks, I use shredded cheese instead—it still melts beautifully. I’ve also made a vegetarian version using black beans or plant-based crumbles in place of ground beef.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8 minutes, or until warm and crispy again. They’re also great in the air fryer for a quick re-crisp.

FAQs

Can I make these ahead of time?

Yes, I assemble them ahead and store them in the fridge (unbaked) for a few hours. Then I just bake them fresh when I’m ready to serve.

Can I use crescent dough instead of pizza dough?

I’ve done that before and it works great. Crescent dough is a bit softer and gives a buttery texture, but it’s still delicious.

What’s the best dipping sauce for these?

I usually go for salsa, sour cream, guacamole, or a spicy queso dip. Even ranch dressing works if I’m keeping it kid-friendly.

Can I freeze them?

Yes, I freeze them after baking. Once they’re cool, I wrap them individually and store in a freezer bag. To reheat, I bake straight from frozen at 375°F until hot.

What cheese works best?

Colby jack and cheddar are my favorites, but mozzarella, pepper jack, or even a spicy blend all work well depending on the flavor I want.

Conclusion

These Cheesy Taco Sticks are a fun, flavorful twist on taco night and one of the easiest snacks I keep in my rotation. With melty cheese, taco-spiced beef, and flaky pizza dough, they’re always a crowd-pleaser. Whether I’m feeding picky eaters or hosting friends, these are the kind of simple, satisfying bites I can count on every time.