Set the oven to 425°F and let it preheat while you prepare the filling. A fully heated oven helps the dough begin baking as soon as the pan goes in.

Apply a light coating of nonstick spray to a large baking sheet. The surface should have a thin film rather than puddles that could make the bottoms greasy.

Brown the beef in a skillet, using a wooden spoon to break it into small crumbles as it cooks. The filling should have an even, crumbly texture with no large clumps, and a food thermometer is more dependable than color alone for checking doneness.

Drain the fat, return the skillet to the stovetop, and stir the dry taco seasoning into the beef without adding water. The seasoning should coat the crumbles evenly, with no watery sauce collecting in the pan.

Take the skillet off the heat and let the seasoned beef cool to room temperature before handling the dough. No rising steam is a useful cue, but also check that the filling no longer feels warm before assembling.

Flatten the pizza dough evenly, divide it lengthwise into two strips, and make four evenly spaced crosswise cuts through both strips. This creates a two-row, five-column grid of 10 rectangles with similar thickness and room for filling.

Center about a tablespoon or more of cooled beef and one halved cheese stick on each rectangle, then roll the dough around them and pinch every opening closed. The finished rolls should have firmly fused seams and closed ends, with no filling trapped between the dough edges.

Mix the melted butter, garlic powder, and parsley in a small bowl, brush the mixture over the rolls, and bake for 10 to 12 minutes. Look for golden tops, set dough along the sides, and a fragrant garlic crust before removing the pan.