Preheat the oven to 400°F and line a baking sheet with parchment paper so the taco sticks bake evenly and release easily.

Place a large skillet over medium heat and add the ground beef, breaking it apart with a spoon as it cooks.

Cook the beef until fully browned and no pink remains, stirring regularly for even cooking.

Carefully drain excess fat from the skillet to keep the filling savory without becoming greasy.

Add the taco seasoning and water to the beef and stir thoroughly so all of the meat is evenly coated.

Lower the heat slightly and simmer for 2 to 3 minutes until the seasoning thickens and the liquid reduces.

Remove the skillet from the heat and let the filling cool slightly so it does not soften the dough during assembly.

Roll out the pizza dough on a clean surface and cut it into long, evenly sized rectangular strips.

Spoon a small amount of the beef filling along the center of each dough strip, keeping it contained and evenly distributed.

Place cheese directly over the beef, spacing it so it melts evenly inside each stick.

Fold the dough over the filling and pinch the edges firmly together to fully seal the sticks.

Arrange the sealed taco sticks seam-side down on the prepared baking sheet, leaving space between each one.

Mix olive oil, garlic powder, and smoked paprika in a small bowl until combined.

Brush the seasoned oil lightly over the tops of the sticks to enhance color and flavor.

Bake for 16 to 18 minutes until the dough is golden and cooked through.

Remove from the oven and let the taco sticks rest for 3 to 5 minutes so the filling sets before serving.