1. Begin by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper for easy clean-up.
2. In a well-seasoned skillet, brown the ground beef over medium heat, breaking it apart with a trusty wooden spoon. Drain the excess grease and stir in the taco seasoning, cooking it for a minute or two to let those flavors embrace.
3. Roll out the Pillsbury Pizza Dough on a clean surface, stretching it to form a large rectangle. With memories of quilting bees in mind, cut the dough into even rectangles.
4. Sprinkle a generous portion of shredded cheese onto each square, reserving a pinch to remind us that a bit of restraint is the secret to balance. Add a spoonful of the seasoned beef atop the cheese.
5. Once each square is filled with that delightful mixture, fold over the dough to form a neat little stick.
6. Arrange the sticks on the prepared baking sheet, offering them space like porch rockers on a summer evening. If you fancy it, brush each with a touch of butter and give them a light scattering of salt. You can also put more cheese on top.
7. Bake in the preheated oven until the dough turns a beautiful golden-brown, reminiscent of autumn wheat fields—around 10 to 12 minutes.
8. Let the sticks rest for a spell before serving, then, if you like, sprinkle with fresh chopped cilantro for a burst of color and flavor.
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Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!