Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. I always do this first so everything is ready when the filling is done.

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Break it apart with a spoon as it cooks. Drain excess grease if needed, then add the taco seasoning and water. Let it simmer for 2–3 minutes until thickened and fragrant.

Roll out the refrigerated pizza dough on a lightly floured surface. Cut it into 10 equal rectangles.

Spoon a small amount of the seasoned beef into the center of each rectangle. Top with half a mozzarella string cheese stick. Fold the dough over the filling and pinch the edges tightly to seal. Place seam-side down on your prepared baking sheet.

Mix the melted butter with garlic powder and dried parsley. Brush generously over each stick.

Bake for 10–12 minutes, or until the tops are golden brown. The cheese inside will be melted and stretchy.

Let them cool slightly before serving. Serve with salsa, sour cream, or guacamole for dipping.