Description
These crescent roll taco sticks are a fun, handheld twist on classic tacos—seasoned beef (or chicken) and melty cheese wrapped in buttery crescent dough, baked until golden and crispy. Perfect for parties, game days, or a snack that disappears in minutes!
Ingredients
For the Taco Filling
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1 lb (450 g) ground beef or chicken
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1 packet (1 oz) taco seasoning (or homemade blend)
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¼ cup water
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1 cup shredded Mexican-blend cheese (cheddar, Monterey Jack, etc.)
For the Crescent Rolls
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2 cans (8 oz each) refrigerated crescent roll dough (8 sticks per can)
Optional Dipping Sauce
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½ cup sour cream
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2 Tbsp salsa
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1 Tbsp chopped fresh cilantro
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Dash of lime juice
Instructions
1️⃣ Preheat & prep:
Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease.
2️⃣ Cook the filling:
In a skillet over medium heat, cook the ground meat until no pink remains, breaking it up with a spoon. Drain any excess fat.
3️⃣ Season the meat:
Add taco seasoning and ¼ cup water to the skillet. Stir and simmer 2–3 minutes until the sauce thickens and coats the meat. Remove from heat and let cool slightly.
4️⃣ Unroll the dough:
Open each can of crescent roll dough and unroll onto the prepared surface, keeping triangles joined to form two 4 × 8 rectangle sheets (press perforations to seal).
5️⃣ Layer cheese & meat:
Evenly sprinkle ½ cup of cheese across each rectangle. Spread the taco meat over the cheese layer, dividing it evenly between the two sheets. Top each with the remaining cheese.
6️⃣ Cut & separate strips:
Using a pizza cutter or sharp knife, cut each filled rectangle into 8 strips (about 1″ wide).
7️⃣ Twist the sticks:
Holding each end, gently twist each strip 2–3 times and place on the baking sheet, spaced about 1 inch apart.
8️⃣ Bake to golden:
Bake for 12–15 minutes, until the crescent dough is golden brown and cheese is bubbly and slightly oozing.
9️⃣ Make the dip (optional):
While sticks bake, stir together sour cream, salsa, cilantro, and lime juice in a small bowl. Adjust seasoning to taste.
🔟 Serve:
Transfer taco sticks to a platter. Serve hot with the dipping sauce on the side.
Notes
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Vegetarian Option: Swap meat for seasoned black beans or sautéed veggies.
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Extra Crunch: Brush sticks with melted butter and sprinkle with taco seasoning before baking.
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Make-Ahead: Assemble sticks on the baking sheet, cover, and refrigerate up to 4 hours; bake directly from the fridge (add 2–3 minutes).
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Spice It Up: Mix in diced jalapeños with the meat or use pepper jack cheese.
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Storage & Reheat: Store leftovers in an airtight container up to 2 days. Reheat in a 350 °F oven for 5 minutes to crisp.
- Prep Time: 10 min
- Cook Time: 15 min