Taco Braid – Roll Dough Recipe

1 comment

Taco Braid – Roll Dough Recipe

Recipe by Julia Pacheco


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Cooking time


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  • 11 Rhodes yeast dinner rolls, thawed

  • 10oz drained and rinsed black beans

  • 1 1/2 cups seasoned cooked cubed chicken breast

  • 1 tbs taco seasoning

  • 1/2 cup salsa

  • 1 1/2 cups shredded cheddar cheese

  • Optional Toppings For The End: Disced tomatoes, Sour cream, Guacamole, Salsa, Lime, and more!


  • Preheat oven to 350 degrees
  • On a greased surface combine the dough balls in a line and roll into a 12×16 rectangle.
  • In the center of the rectangle add the black beans, chicken, taco seasoning, salsa, and 1 cup of the cheese. Make cuts 1 inches apart along the sides of the dough. To braid fold the top and bottom strips towards the filling then braid the strips alternately over filling. Sprinkle top with the remaining cheese.
  • Bake for 28-33 minutes or until golden brown. Top with your favorite toppings and enjoy!

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One Comment

  1. Aileen Zamora

    I tried this taco braid but it was not that successful. I over stuffed it maybe as I wasn’t able to braid it successfully 😬. To rescue the situation, I put 2 small corn tortillas on top and tried to close it as much as I can and covered it A LOT of cheese. The side didn’t bake together at all so the juices sipped out while baking😥.

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