Taco Roll-Ups - OAMC

This is my own little creation. I had a recipe for Italian roll ups that I got from a once a month cookbook. I just changed it to taco style as my children love anything with a Mexican flavor. These freeze well. I use my own homemade whole wheat bread instead of the frozen bread dough.i havent made this yet but plan to -- my kids will love these! Just a tip on cutting the rolled dough -- I use Dental floss to cut the soft dough when I make cinnamon rolls. You take a long piece, slide it under the roll to the thickness you want to cut, then cross the ends above the roll and pull quickly but firmly keeping the ends crossed -- and it will slice without all the mess and squishing!Just a tip, best way to cut the rolled dough is by placing thread or dental floss underneath, bringing them around to the top and crossing them. Quick, easy, and clean.I thought these were great! I used Taco Seasoning Taco Seasoning instead of the packet. The only thing I would caution - I used the Pillsbury refrigerated dough, since I couldn't find the frozen kind, and I would highly suggest cooling the meat completely before trying to put onto dough and roll. Other than that, I thought this was a great recipe! Thanks!

Recipe by   
  • Prep
    30 mins
  • Cook
    25 mins
  • Serve in
    55 mins


  •   1 lb ground beef
  •   1 (1 1/4 ounce) envelope taco seasoning
  •   2⁄3 cup water
  •   1 lb frozen bread dough, thawed
  •   2 cups grated cheddar cheese


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