These taco pizza rolls are simple to prepare and incredibly tasty. Homemade pizza dough wrapped around seasoned taco meat, cheese and vegetables — perfect for family dinners, lunchboxes, or a game-night snack.
Sponsored post: I received product and compensation from Bothwell Cheese. All opinions are my own.
These taco pizza rolls quickly became a household favorite. I’ve made them multiple times in a short span because they disappear fast — golden, cheesy rolls filled with seasoned beef, sweet corn and tender red pepper. They make a generous batch of 12 large rolls that are ideal for feeding a family or sharing with friends.
The secret to the flavor in this recipe is a spicy Monterey Jack with habanero and cracked black pepper. It has a creamy Monterey Jack base with a noticeable kick — great paired with a milder cheddar so the rolls are balanced and enjoyable for everyone. If your household loves heat, you can use only the spicy Monterey Jack, or adjust the proportion to suit your taste. A cool dollop of sour cream on the side calms the heat nicely.
Bothwell Cheese is made with 100% Canadian milk and produced in Manitoba from local farms. Using a high-quality cheese makes a noticeable difference in richness and melt — it elevates these pizza rolls from good to outstanding.
Tips for perfect taco pizza rolls
- Adjust the amount of spicy Monterey Jack to match your heat preference. I used half spicy Monterey Jack and half cheddar for a balanced flavor; use more spicy cheese if you want a stronger kick.
- The taco meat uses just 1/2 cup of tomato sauce; you can freeze the remainder of a can for another recipe or substitute salsa — note that salsa may increase the overall spiciness.
- Some filling may escape when you slice the log; simply spoon any stray filling back on top of the rolls before baking.
- If you prefer a shortcut, use store-bought pizza dough equivalent to two 10″ pizza crusts instead of making dough from scratch.
Taco Pizza Rolls
These taco pizza rolls are easy to make and delicious — pizza dough wrapped around taco-seasoned beef, veggies and melty cheese for a comforting, hand-held meal.
45 minutes
30 minutes
20 minutes
1 hour 35 minutes
Ingredients
For the pizza dough:
- 1 cup warm water
- 2 1/2 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons olive oil
- 1 teaspoon liquid honey
- 1 teaspoon salt
For the taco filling:
- 1 pound ground beef
- 2 cloves garlic, minced
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/2 teaspoon salt
- 1/2 cup tomato sauce
- 3/4 cup corn kernels
- 3/4 cup diced red pepper
- 3/4 cup grated spicy Monterey Jack (Habanero with cracked black pepper)
- 3/4 cup grated cheddar cheese
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm water, flour, instant yeast, olive oil, honey and salt.
- Mix until the dough comes together. Knead for about 5 minutes with a mixer or 10 minutes by hand until the dough is smooth and elastic. Adjust with small amounts of water or flour if needed.
- Cover the bowl and let the dough rest for 10 minutes.
- While the dough rests, brown the ground beef in a large non-stick skillet over medium heat, breaking it up until there is no pink remaining. Drain excess grease.
- Add the minced garlic, chili powder, cumin, coriander and salt to the beef. Stir to combine, then add the tomato sauce and cook 1–2 minutes more. Remove from heat.
- On a lightly oiled surface, roll the rested dough into a rectangle about 1/2 inch thick.
- Spread the taco meat evenly over the dough, leaving a 1/2 inch border around the edges. Sprinkle the corn and diced red pepper over the meat.
- Top with the grated Monterey Jack and cheddar cheeses.
- Starting from a long edge, roll the dough into a tight cylinder, pinch the seam and the ends to seal. Place the roll seam-side down and slice into 12 even rolls.
- Arrange the rolls cut-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise 15–20 minutes until puffed.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until lightly browned and the cheese is bubbling.
- Allow the rolls to cool 5 minutes on the baking sheet, then serve warm. Leftovers keep well refrigerated and can be reheated gently in the microwave or wrapped in foil and baked at 350°F for about 10 minutes.
Notes
If you prefer not to make dough from scratch, use enough ready-made pizza dough to cover two 10″ pizza crusts. This recipe is adapted from a basic pizza-roll technique and is flexible — try adding black beans, sliced jalapeños, or swapping beef for shredded chicken.
Nutrition Information:
Yield:
12
Serving Size:
1 roll
Amount Per Serving:
Calories: 269
Total Fat: 11g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 43mg
Sodium: 421mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 3g
Protein: 16g
Nutrition information is an estimate based on the listed ingredients and may vary.
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