Move over cinnamon… there’s a new roll in town. Taco Rolls, that is! Because if you can swirl up all things delicious into a roll – why does it have to be sweet? This idea came to me in one of my “what if” brainstorming sessions. “What if cinnamon rolls weren’t sweet?” And then taco rolls were born. After I made these I looked online, and apparently taco rolls made with crescent rolls is a thing. But we’re going to be culinary rebels and go our own way, m’kay?
Easy Homemade Taco Rolls Recipe
- Yeast Based Pizza Dough (you can either make this – or you can buy it in the deli section of your grocery store)
- 1 pound ground beef
- 1 pack taco seasoning
- 1 cup salsa
- 1 1/2 cup shredded Mexican blend cheese
- Preheat oven to 350 degrees.
- In a skillet over medium heat, brown the ground beef. Once cooked, drain and prepare with taco seasoning according to directions on package. Set aside to cool for a few minutes before moving on.
- Roll out dough into a rectangle shape (twice as long as it is wide).
- Spread salsa over dough, all the way to edges. Then spread the ground beef and then the cheese.
- Working on the long side, roll up the dough (as you would cinnamon rolls) and pinch it together along the seam to close it.
- Using a serrated knife, make slices about 1 1/2 inches thick. Place cut side up into a non-stick baking dish (or use cooking spray if needed.)
- Bake at 350 for 30-35 minutes, or until tops are lightly browned.
- Enjoy with sour cream, guacamole, or queso dip.
These really are a snap to make, it takes less than 15 minutes hands on to make them if you start with deli dough. Now that these taco rolls were a hit at our house, I’ve made a few other variations that I’ll share soon.