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Taco Pizza Rolls Recipe
Taco Pizza Rolls Recipe
- Recipe Submitted by maryjosh on 03/05/2019
Ingredients List
- 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 rolls:
- 1 pound ground beef
- 2 cloves garlic, minced
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon 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 Bothwell Habanero with Cracked Black Pepper Monterey Jack cheese
- 3/4 cup grated cheddar cheese
Directions
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together the water, flour, yeast, olive oil, honey, and salt. Pulse the mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball. Knead for 5 minutes by machine, 10 by hand until the dough is smooth.
If the dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time. If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time. Cover the bowl and let the dough rest for 10 minutes.
In a large non-stick skillet over medium heat, brown the ground beef, stirring constantly until no pink remains. Drain the grease and then add the garlic, chili powder, cumin, coriander, and salt and stir to combine. Stir in the tomato sauce and continue to cook, stirring, for another 1-2 minutes and then remove the pan from the heat.
On a lightly oiled surface, roll out the pizza dough into a 1/2 inch thick rectangle. Spread the taco meat over top, leaving a 1/2 inch space along the edges. Sprinkle the corn and red peppers over top of the meat. Spread the Monterey Jack and cheddar cheese over top of everything. Roll up the dough starting on a long edge into a tight cylinder and pinch the seam (and the ends of the roll) together to seal it. Place the roll seam side down and slice it into 12 rolls.
Place each roll, cut side down, onto a parchment lined baking sheet and cover the rolls loosely with plastic wrap. Let them rise for 15-20 minutes to puff up a bit and then bake for 25-30 minutes or until they are lightly browned and the cheese is bubbling. Let cool for 5 minutes on the baking sheet and serve warm.
Leftovers keep well in the fridge and can be reheated gently in the microwave, or wrapped in foil and baked at 350F in the oven for 10 minutes.
If the dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time. If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time. Cover the bowl and let the dough rest for 10 minutes.
In a large non-stick skillet over medium heat, brown the ground beef, stirring constantly until no pink remains. Drain the grease and then add the garlic, chili powder, cumin, coriander, and salt and stir to combine. Stir in the tomato sauce and continue to cook, stirring, for another 1-2 minutes and then remove the pan from the heat.
On a lightly oiled surface, roll out the pizza dough into a 1/2 inch thick rectangle. Spread the taco meat over top, leaving a 1/2 inch space along the edges. Sprinkle the corn and red peppers over top of the meat. Spread the Monterey Jack and cheddar cheese over top of everything. Roll up the dough starting on a long edge into a tight cylinder and pinch the seam (and the ends of the roll) together to seal it. Place the roll seam side down and slice it into 12 rolls.
Place each roll, cut side down, onto a parchment lined baking sheet and cover the rolls loosely with plastic wrap. Let them rise for 15-20 minutes to puff up a bit and then bake for 25-30 minutes or until they are lightly browned and the cheese is bubbling. Let cool for 5 minutes on the baking sheet and serve warm.
Leftovers keep well in the fridge and can be reheated gently in the microwave, or wrapped in foil and baked at 350F in the oven for 10 minutes.
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