Veal Taco Pizza Rolls
Taco Pizza Rolls on a plate with a blue table in the background.

Veal Taco Pizza Rolls

Veal taco pizza rolls are the next recipe your family needs to try! Combine two classic favorites, tacos and pizza in one with these flavor packed roll ups. Baked in a muffin pan for convenience, these roll ups are easy and delicious.
As a tailgate snack, a weeknight dinner, or a make ahead week lunch, this versatile protein packed recipe delivers. This recipe calls for refrigerated pizza dough for convenience, but you can make your own too. Add it to your next spread and you will not be disappointed.
If you have leftover veal, check out our other ground recipes! This recipe was developed by our friend Carla Cardello of Homemade In The Kitchen. Check out more of her recipes!
Makes 12 rolls, serving size 3 rolls

Nutritional Information Per Serving

560
Calories

41g
Protein

23g
Fat

1110mg
Sodium

48g
Carbohydrates

105mg
Cholesterol

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Serves:
4

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 pound (8 ounces) ground veal
  • 1/4 cup finely diced white or yellow onion
  • 1 garlic clove, minced
  • 1 1/2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt (preferably kosher)
  • 1/3 cup salsa
  • 1 can (13.8 ounce) refrigerated pizza dough
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Preheat oven to 425F. Lightly grease a muffin pan with cooking spray.
  2. In a large skillet over medium heat, heat the oil. Once hot, add the veal, onion, garlic, chili powder, cumin, and salt. Cook until brown and no longer pink.
  3. Remove from the heat and drain any grease that may have accumulated. Stir in the salsa.
  4. On a lightly floured surface, roll the pizza dough into a 13×9 rectangle. Sprinkle the cheese on top of the dough then add the meat, leaving about an inch of space from the edge (if it has extra liquid from the salsa, drain the liquid). Top with cilantro.
  5. Starting with one of the long ends, tightly roll into a long roll. Using a serrated knife, slice into 1-inch slices. Place each slice into a muffin cup.
  6. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes then remove from the pan and serve warm.