Taco pizza rolls combine two beloved dinners—taco night and pizza night—into one hand-held snack. Seasoned ground beef, melty cheese, and classic taco toppings are rolled up in pizza dough, baked until golden, and served with salsa or sour cream for dipping. This recipe is straightforward, uses common ingredients, and works equally well as a weeknight family meal, game-day appetizer, or party snack.
Ingredients
- 1 lb (450 g) lean ground beef
- 1 packet (1 oz / 28 g) taco seasoning
- 1/2 cup (120 ml) water
- 1 can (13.8 oz / 390 g) refrigerated pizza dough (such as Pillsbury Classic Crust)
- 1 1/2 cups (170 g) shredded Mexican blend cheese (or cheddar)
- 1/4 cup (40 g) finely diced onion
- 1/4 cup (60 g) diced tomatoes (drained)
- 2 tbsp (30 g) sliced black olives (optional)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (8 g) taco seasoning (for sprinkling on top)
- For serving: salsa, sour cream, guacamole, chopped cilantro
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a skillet over medium heat, cook the ground beef, breaking it up with a spatula, until fully browned and no longer pink, about 6–8 minutes. Drain off any excess fat.
- Add the taco seasoning and water to the beef. Stir and simmer for 2–3 minutes until the liquid mostly evaporates. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out the pizza dough into a rectangle about 10×14 inches (25×35 cm). If the dough is already in a rectangle, just press out the seams.
- Sprinkle the shredded cheese evenly over the dough, leaving a 1-inch (2.5 cm) border on the long edges. Top with the seasoned beef, diced onion, tomatoes, and olives (if using).
- Starting from one long edge, tightly roll the dough into a log, like a jelly roll. Pinch the seam to seal.
- Using a sharp knife, slice the log into 12 equal pieces (about 1-inch / 2.5 cm thick). Place each roll cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with olive oil and sprinkle with the extra taco seasoning.
- Bake for 15–18 minutes, until the rolls are golden brown and the cheese is bubbly. The internal temperature of the beef filling should reach 160°F (71°C) per USDA FSIS safe minimum for ground meat—check with a food thermometer if you are unsure.
- Let cool for 5 minutes before serving. Serve warm with salsa, sour cream, and guacamole for dipping.
Tips
- Don’t overfill: Too much filling makes rolling difficult and can cause the rolls to burst open during baking. Stick to the quantities listed.
- Seal well: Pinch the seam firmly and place the rolls seam-side down on the baking sheet to prevent unrolling.
- Substitutions: Use ground turkey or chicken instead of beef—just cook to 165°F (74°C) for poultry. For a vegetarian version, swap the meat with 1 1/2 cups (240 g) of cooked black beans or refried beans.
- Make ahead: Assemble the rolls, cover, and refrigerate for up to 24 hours before baking. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these taco pizza rolls as a main dish with a side of Mexican rice or a simple green salad. For a party, arrange them on a platter with small bowls of salsa, sour cream, and guacamole. They also pair well with a cold beer or a margarita (for adults of legal drinking age—please drink responsibly).
Variations
- Spicy: Add 1–2 finely chopped jalapeños or a dash of hot sauce to the beef mixture.
- Breakfast: Replace the beef with scrambled eggs and cooked chorizo, and use pepper jack cheese.
- Chicken taco: Use shredded rotisserie chicken mixed with taco seasoning instead of ground beef.
- Extra veggie: Add sautéed bell peppers, corn, or black beans to the filling.
Storage and Reheating
Store leftover taco pizza rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave on high for 30–45 seconds per roll. For best crispness, use the oven or an air fryer at 350°F (175°C) for 3–4 minutes. Leftovers can also be frozen for up to 2 months—freeze them in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 15–18 minutes.
Frequently Asked Questions
Can I use homemade pizza dough? Yes, absolutely. Use about 1 lb (450 g) of your favorite homemade dough. Just make sure it is at room temperature and rolled thin enough to roll easily.
Why did my rolls open during baking? This usually happens if the dough was overfilled, the seam wasn’t sealed properly, or the rolls were placed seam-side up. Always place them seam-side down on the baking sheet.
Can I make these in an air fryer? Yes. Preheat your air fryer to 375°F (190°C) and cook the rolls in a single layer for 8–10 minutes, flipping halfway, until golden and cooked through. You may need to work in batches.
Can I use flour tortillas instead of pizza dough? Yes, but the texture will be different—more like a flaky wrap than a soft roll. Use large flour tortillas, fill, roll, and bake at 375°F (190°C) for 10–12 minutes.
How do I know the beef is fully cooked? Use a food thermometer to check that the internal temperature of the beef filling reaches 160°F (71°C). If you don’t have a thermometer, make sure the beef is browned and no pink remains before adding the seasoning.
Can I make these vegetarian? Yes, simply replace the ground beef with 1 1/2 cups (240 g) of cooked black beans, pinto beans, or a plant-based meat substitute. If using a meat substitute, cook according to package directions and skip the water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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