Set up a garnishes bar and let your visitors get in the activity and add their very own fixings to these Taco Pizza Rolls.
All things considered, the sickle mixture was too delicate to even think about handling the wet filling and despite the fact that the flavor was great, I chose I expected to disentangle things.
My next adaptation I made with just taco meat and cheddar and chose that some other fixings could go on top. They were a complete hit!
At that point top your Taco Pizza Rolls with the majority of your preferred taco fixings: lettuce, tomato, onion, cheddar, or guacamole. Set up a garnishes bar and let everybody plan their own roll.
- 1/2 lb ground beef
- 1 can Pillsbury refrigerated classic pizza crust
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 3 tablespoons water
- 1 cup shredded Mexican blend cheese
- Optional toppings: lettuce , tomato, sour cream, onion, and guacamole
- Preheat oven to 400 ° and lightly spray a baking sheet with cooking spray.
- In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.
- Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
- Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
- Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.
- Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
- Serve immediately and top with desired toppings.
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