Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and promote even browning.

Heat 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 longer pink, stirring occasionally for even cooking.

Carefully drain off excess fat from the skillet to keep the filling from becoming greasy.

Stir in the taco seasoning and water, mixing thoroughly so the seasoning coats all of the meat.

Reduce the heat slightly and simmer the seasoned beef for 2 to 3 minutes until the mixture thickens.

Remove the skillet from heat and allow the filling to cool for a few minutes so it does not soften the dough too quickly.

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

Spoon a small amount of taco meat along the center of each dough strip, keeping the filling contained.

Place cheese on top of the meat, spacing it evenly so it melts throughout each stick.

Fold the dough over the filling and pinch the edges firmly to seal, forming long stuffed sticks.

Place 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 and brush lightly over the tops.

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

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