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 sheet of puff pastry with the long edge facing you. Spread half of the cream cheese 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 shredded 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