1packagetaco seasoningplus water called for on envelope
2cansPillsbury Pizza Dough
12Colby Jack cheese sticks
Preheat the oven to 425 degrees.
Line two baking sheets with parchment paper.
Keep the tubes of pizza dough in the refrigerator until ready to use.
Cook ground beef on medium-high heat in a frying pan until thoroughly cooked (5-7 minutes). Drain off excess fat.
Add to the frying pan minced garlic, taco seasoning, and water called for on the seasoning package. Cook on high for 2-3 minutes until water has evaporated. Remove from heat.
Remove pizza dough from the can and unroll it on the parchment paper. Using your hands shape into a 12x8 rectangle. Cut dough into 12 even pieces (each tube rolled out cut into 6 rectangles so each piece is 4x4 inches)
Scoop approximately 3 tablespoons of meat mixture into the middle of each of the 12 dough rectangles.
Cut a cheese stick in half and place on top of the meat.
Bring up the sides of the dough and pinch together. Then pinch each end together and fold it up to the same side as the pinched center seam. Be careful not to stretch the dough too much or they’ll fall flat instead of being a puffy pastry stick. Place seamed sides down on the parchment lined baking sheets.
Melt butter in the microwave then stir in garlic powder and dried parsley. Use a pastry brush or spoon to evenly coat each of the 12 taco sticks with the butter mixture.
Place in the oven and cook for 12 - 14 minutes until tops of taco sticks are lightly browned.
TIP: Serve hot and with salsa, sour cream, and guacamole! STORAGE: Store leftovers in a sealed food storage container in the fridge for 4-5 days.