Gluten Free Taco-Stuffed Breadsticks


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Gluten-Free Taco-Stuffed Breadsticks

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Gluten-Free Taco-Stuffed Bread Sticks Split open with a Cup of Salsa on the Side

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Who says you can't have breadsticks for dinner? These meaty, cheesy breadsticks contain 23 grams of protein per serving and will be a playful addition to your weeknight menu.

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Servings and Ingredients

Serves 6
⅔ c. plus 2 tbsp warm water
1 (10.5-oz.) Betty Crocker Gluten-Free Pizza Crust Mix (yeast packet included)
1 Hy-Vee large egg
3 tbsp. Hy-Vee canola oil
2 tbsp. gluten-free taco seasoning
½ lbs. 93% lean ground beef
½ c. salsa
6 Hy-Vee mozzarella sticks, cut into 3 strips lengthwise

Things To Grab

  • Small bowl
  • Large bowl
  • Plastic wrap
  • Medium skillet
  • Large baking sheet


  1. Combine warm water (90-110 degrees) and yeast. Allow to sit for 5 minutes. Pour contents of pizza crust mix into a large bowl. Add egg, canola oil, and taco seasoning; stir to combine. Cover and let rise 30 minutes.
  2. Spray a skillet with Hy-Vee nonstick cooking spray. Cook beef over medium heat, breaking up large chunks, until browned; about 8 minutes. Remove from heat; stir in 1/2 cup salsa. Set aside and cool.
  3. Preheat oven to 425 degrees. Spray sheet pan with Hy-Vee nonstick cooking spray.
  4. Separate dough into 6 even pieces. On sprayed surface, with sprayed hands, press dough into a rectangle slightly wider and longer than the mozzarella sticks. Add 3 slices of mozzarella and 1/4 cup beef mixture to dough. Roll to enclose, and shape into 5-inch rectangles. Repeat with remaining dough.
  5. Place breadsticks on sheet pan about 1-inch apart. Bake 10 minutes until bottoms are lightly browned. Serve warm.

Nutrition facts


400 Calories per serving
1 breadstick

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 70mg
  • Sodium: 1030mg
  • Total Carbohydrates: 43g
  • Protein: 23g

Daily Values

Vitamin A 10%
Vitamin C 2%
Iron 10%
Calcium 25%

Recipe Source:

Hy-Vee Test Kitchen