Taco Braid (Roll Dough Recipe)
Seasoned beef, melty cheese, and taco toppings all wrapped up in golden roll dough—this Taco Braid is as fun to make as it is to eat.
Servings: 5 servings
Ingredients
- 11 Rhodes yeast dinner rolls thawed
- 10 oz black beans drained and rinsed
- 1 ½ cups seasoned cooked cubed chicken breast
- 1 tbs taco seasoning
- ½ cup salsa
- 1 ½ cups shredded cheddar cheese
Optional Toppings For The End:
- Diced tomatoes Sour cream, Guacamole, Salsa, Lime, and more!
Instructions
- Preheat oven to 350 degrees
- On a greased surface combine the dough balls in a line and roll into a 12x16 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!
Video
Nutrition
Calories: 531kcal | Carbohydrates: 60g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 981mg | Potassium: 570mg | Fiber: 9g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 431mg | Iron: 5mg
