1-Step 1: Preheat and Prep the Beef
Preheat your oven to 425°F (218°C) and lightly grease a large baking sheet. In a skillet over medium heat, cook 1 lb (454 g) ground beef until browned and crumbly, about 5-7 minutes. Drain the fat, stir in 1 packet taco seasoning mix (dry, no water), and let it cool to room temperature, around 5 minutes. For vegan, use plant crumbles browned similarly; gluten-free needs no change here.

2-Step 2: Shape the Dough and Fill
Flatten the tube of pizza dough (13-14 oz / 390-400 g) on a floured surface and cut into 10 small rectangles. Spoon about 1 tablespoon (or more) of seasoned beef onto each, top with half a cheese stick (Colby Jack and cheddar, 1 oz / 28 g each), and roll up tightly, pinching seams closed. This takes 5 minutes. Vegan: plant protein and vegan cheese; low-cal: less filling.

3-Step 3: Brush with Garlic Butter
Mix 4 tablespoons (60 mL) melted butter, 1 teaspoon (5 mL) garlic powder, and 1 teaspoon (5 mL) dried parsley. Brush generously over the tops of the rolls. This step adds 1 minute and that irresistible aroma. Skip butter for low-cal or use oil spray.

4-Step 4: Bake to Golden Perfection
Bake on the prepared sheet for 10-12 minutes until golden brown. Rotate halfway if needed for even crisping. Air-fryer alternative: 375°F (190°C) for 8-10 minutes. Check cheese melt through the dough. Internal temp for beef: 160°F (71°C). Vegan fillings cook faster.

5-Step 5: Cool, Serve, and Enjoy
Let rest 2-3 minutes for cheese to set slightly. Serve hot with salsa, sour cream, or jalapeño slices. Reheat later at 350°F (175°C). Halving cheese sticks prevents oozing, per tips. Leftover taco meat? Freeze it for next batch.