Who says you can't have breadsticks for dinner? These meaty, cheesy breadsticks contain 23 grams of protein per serving and will be a playful addition to your weeknight menu.

Gluten-Free Taco-Stuffed Breadsticks

Combine warm water (90-110 degrees) and yeast. Allow to sit for 5 minutes. Pour contents of pizza crust mix into a large bowl. Add egg, canola oil, and taco seasoning; stir to combine. Cover and let rise 30 minutes.

Spray a skillet with Hy-Vee nonstick cooking spray. Cook beef over medium heat, breaking up large chunks, until browned; about 8 minutes. Remove from heat; stir in 1/2 cup salsa. Set aside and cool.

Preheat oven to 425 degrees. Spray sheet pan with Hy-Vee nonstick cooking spray.

Separate dough into 6 even pieces. On sprayed surface, with sprayed hands, press dough into a rectangle slightly wider and longer than the mozzarella sticks. Add 3 slices of mozzarella and 1/4 cup beef mixture to dough. Roll to enclose, and shape into 5-inch rectangles. Repeat with remaining dough.

Place breadsticks on sheet pan about 1-inch apart. Bake 10 minutes until bottoms are lightly browned. Serve warm.