Cheesy Taco Pinwheels
Taco Pinwheels pack cheesy, savory flavor into the flakiest dough spiral. Each batch makes about 30 pinwheels to share or freeze for later!
Ingredients
- 1 pound lean ground beef I prefer 85–88%
- 1 ounce packet taco seasoning
- 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained
- 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total)
- 1 8-ounce tub cream cheese spread, divided in half
- 3 cups fiesta blend cheese shredded and divided in half
- Salsa for serving (optional)
- Sour cream for serving (optional)
- 1 ounce packet taco seasoning
Instructions
- Preheat the Oven: Set oven to 425°F. Line two large baking sheets with parchment paper and set aside. Keep dough in the fridge until ready to use.
- Cook the Meat: In a large skillet over medium heat, cook the 1 pound lean ground beef for 6–8 minutes, breaking it apart as it browns. Drain off excess grease. Sprinkle in 1 ounce packet taco seasoning and stir to coat. Add 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained) and simmer for 1–2 minutes until thickened. Remove from heat and cool slightly.
- Assemble the First Roll: On a clean surface or sheet of parchment paper, unroll one 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total) with the long edge facing you. Spread half of the 1 8-ounce tub cream cheese spread, divided in half evenly over the dough and sprinkle with 1 ounce packet taco seasoning. Distribute half of the taco meat evenly over the cream cheese, then top with 1½ cups of the 3 cups fiesta blend cheese.
- Roll and Slice: Starting from the long edge, roll the dough into a tight spiral. Chill the roll for 5–10 minutes to firm up, then cut into 1-inch slices with a sharp knife. Arrange the pinwheels on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 16–18 minutes or until puffed and golden brown. While the first batch bakes, repeat with the second pastry sheet and remaining ingredients.
- Serve: Let cool for 5 minutes, then serve warm with Salsa or Sour cream for dipping.
Notes
Make-Ahead Tips: Cook the taco filling up to 2 days ahead and refrigerate. You can assemble and slice the rolls up to 12 hours in advance; keep covered and chilled until baking.
Storage: Store baked pinwheels in an airtight container for 3–4 days in the refrigerator.
Freezing: Freeze unbaked or baked pinwheels. Freeze unbaked pieces on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3–5 minutes to cook time.
Re-Freezing: Not recommended after baking. The pastry loses its flakiness.
Serving Tip: Reheat in the oven or air fryer at 350°F for 10 minutes (refrigerated) or 15–20 minutes (frozen) for crispy perfection.
Nutrition
Serving: 1 | Calories: 318cal | Carbohydrates: 12g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 311mg | Sugar: 1g | Fiber: 0.4g | Calcium: 228mg | Iron: 2mg