A fun idea for Cinco de Mayo, or a delicious way to level up taco night! These easy taco pizza rolls are baked (or smoked!) to golden perfection and topped with all your favorite taco fixings—perfect for parties, game day, or quick weeknight dinners.
You can smoke these cheesy taco pizza rolls on the pellet grill or pop them in the oven. I like to use my Traeger, but any smoker or oven will work great. See how to make them…
WHY YOU’LL LOVE MY TACO PIZZA ROLLS
These are the ultimate mashup—tacos meet pizza rolls and the results are cheesy, crave-worthy, and super fun to eat.
They’re:
✔️ Easy to make ahead
✔️ Perfect for parties or picky eaters
✔️ Totally customizable with your favorite toppings
This recipe came together on a taco night when we were out of shells—so we grabbed pizza dough instead. No regrets. Want more fun spins like this? Check out my smoked queso dip next!
INGREDIENTS TO MAKE A TACO PIZZA ROLL
- Ground beef: Go for 80/20 for the best balance of flavor and juiciness.
- Diced onion: Yellow onions work great here for sweetness and depth.
- Pizza roll dough: I use the “buy in a can” version for a buttery, flakier pizza crust.
- Taco seasoning: Use your favorite blend or a homemade mix for extra kick.
- Shredded cheese: A Mexican blend or sharp cheddar adds the perfect melty, cheesy bite.
Topping Ideas
- Sour cream
- Guacamole
- Diced Roma tomatoes
- Shredded lettuce
- Diced onion
- Shredded cheddar cheese
POPULAR SUBSTITUTIONS & ADDITIONS
- Ground turkey: A leaner option that still soaks up taco seasoning well.
- Bell peppers: Dice and sauté with the onions for extra texture and flavor.
- Black beans: Add to the meat mixture for extra fiber and heartiness.
- Jalapeños: Toss in fresh or pickled for a little heat.
You have to try this smoked breakfast fatty.
HOW TO MAKE A TACO PIZZA ROLL
The Gist: These taco pizza rolls come together fast with a handful of simple ingredients. Just cook the beef, roll everything up, and pop them in the smoker or oven until golden and cheesy.
Step 1: Preheat your smoker or oven to 425°F and add parchment paper to a large baking sheet.
De-licious!
TIPS FOR MAKING THE BEST TACO PIZZA ROLLS
- Don’t skip draining the beef: Too much grease can make the dough soggy and prevent it from baking evenly.
- Avoid overfilling with toppings: Too much filling can make the rolls hard to slice and cause them to unravel while baking.
- Don’t forget parchment paper: This keeps the dough from sticking and makes cleanup a breeze.
- Don’t overcrowd the pan: Give the rolls space to puff up and bake evenly for that golden finish.
For another flavorful idea, my Ground Beef and Corn Taco Skillet comes together in under 30 minutes and makes the best tacos.
WHAT TO SERVE WITH TACO PIZZA ROLLS
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Taco Pizza Rolls (Smoked or Oven-Baked)
Video
Ingredients
Filling Ingredients
- ½ lb ground beef
- ½ cup diced onion
- 1 can Pillsbury refrigerated classic pizza crust
- 1 tbsp taco seasoning mix
- 1 cup Cheddar cheese or Mexican blend, shredded
Topping Ideas
- ½ cup sour cream
- ½ cup guacamole
- 2 medium Roma tomatoes diced
- ½ cup lettuce shredded
- ¼ cup onion diced
- ¼ cup cheddar cheese shredded
Instructions
- Preheat your smoker or oven to 425°F and add parchment paper to a large baking sheet.
- In a medium skillet, cook the diced onion and ground beef over medium-high heat until browned and no longer pink. Drain most of the excess grease.
- Stir in taco seasoning. Let it simmer for 2–3 minutes on medium, then set aside to cool slightly.
- Unroll the pizza crust onto a flat surface (I like to use parchment paper below so it doesn’t stick) and gently press or roll it into a rectangle.
- Evenly spread the seasoned beef over the dough, then sprinkle the shredded cheddar or Mexican cheese on top.
- Starting from the long side, roll the dough up tightly into a log. Use a serrated knife to slice into 1-inch pieces—aim for about 18 rolls.
- Arrange the rolls on the prepared baking sheet, spacing them slightly apart.
- Smoke them in the pellet grill for 15-25 minutes, or bake for 10–12 minutes (or whatever your package instructs), until the crust is golden and the cheese melts.
- Serve warm and top with your favorite taco toppings—sour cream, guac, diced tomatoes, lettuce, onion, and a sprinkle of cheddar.
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