Description
These Cheesy Taco Sticks are a delightful fusion of tacos and flaky crescent roll dough, filled with seasoned ground beef or turkey and melted cheese. Perfect for gatherings or family dinners, they can be customized with your favorite toppings and served with delicious dipping sauces. Enjoy a fun and tasty twist on a classic favorite!
Ingredients
Scale
- 1 package (8 oz) refrigerated crescent roll dough
- 1 cup cooked ground beef or turkey
- 1 packet (1 oz) taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup diced tomatoes (optional)
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped green onions (optional)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Cooking spray or parchment paper (for baking)
- Optional dipping sauces: salsa, sour cream, or guacamole
Instructions
- In a medium skillet over medium heat, add the cooked ground beef or turkey. If using raw meat, cook until browned and fully cooked, breaking it apart with a spatula.
- Drain any excess fat if necessary.
- Add the taco seasoning and 1/4 cup of water to the meat. Stir well and let it simmer for about 5 minutes to thicken.
- Remove from heat and let cool for a few minutes. Stir in diced tomatoes, black olives, and green onions if using.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Open the crescent roll dough and unroll it onto a clean surface, revealing the triangles.
- Pinch the seams of the dough triangles together to create a solid rectangle.
- Gently roll out the dough to make it slightly larger and thinner.
- Take a generous spoonful of the taco filling and place it at the wide end of each triangle.
- Sprinkle a tablespoon of shredded cheddar and mozzarella cheese over the filling.
- Starting from the wide end, roll the dough over the filling towards the pointed end, pinching the edges to seal tightly.
- Place the rolled taco sticks seam-side down on the prepared baking sheet, leaving space between each stick.
- In a small bowl, whisk together the egg and water until well combined.
- Brush the egg wash over the tops of each taco stick using a pastry brush.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and the cheese is melted.
- Keep an eye on them towards the end to prevent over-browning; cover loosely with aluminum foil if necessary.
- Once baked, let cool for a few minutes on the baking sheet before transferring to a wire rack.
- Serve warm with your choice of dipping sauces such as salsa, sour cream, or guacamole.
- Garnish with additional chopped green onions or fresh cilantro if desired.
Notes
- Feel free to customize the filling with your favorite taco ingredients.
- These taco sticks can be made ahead of time and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes