Description
Taco Pinwheels are a fun and savory snack or appetizer made with spiced ground beef, Rotel tomatoes, and Mexican cheese, all rolled up in crescent roll dough and baked until golden. Perfect for parties or family dinners, these flavorful pinwheels are easy to make and customizable with your favorite toppings like shredded lettuce, jalapenos, sour cream, and salsa.
Ingredients
Units
Scale
Main Ingredients
- 2 Tablespoons vegetable oil
- 1/2 pound lean ground beef
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 Tablespoon tomato paste
- 1 (10 ounce) can Rotel tomatoes
- 2 Tablespoons taco seasoning
- 2 teaspoons onion powder
- 1 package crescent roll dough sheet
- 1 1/2 cups shredded Mexican cheese
Suggested Toppings
- Shredded lettuce
- Jalapeno peppers, sliced
- Sour cream
- Salsa
Instructions
- Brown the Ground Beef: Heat the vegetable oil in a skillet over medium high heat. Once the oil is shimmering, add the ground beef and season with salt and pepper. Sauté until the meat is browned throughout, about 7 to 8 minutes. Use a slotted spoon to transfer the beef to a bowl and set aside.
- Sauté Garlic and Onions: Drain all but 2 tablespoons of the cooking oil from the skillet. Add the minced garlic and chopped onion, cooking over medium heat until they begin to brown slightly, approximately 5 minutes.
- Cook with Seasonings and Tomatoes: Add tomato paste, Rotel tomatoes, taco seasoning, and onion powder to the skillet. Cook the mixture for about 6 more minutes, stirring occasionally, until most of the liquid has reduced. Remove from heat, return the cooked beef to the mixture, and stir to combine. Transfer to a bowl and cool the filling in the fridge for 15 to 20 minutes.*
- Prepare Oven and Dough: Preheat your oven to 375°F (190°C). On a countertop or large cutting board, unroll the crescent roll dough sheet into a rectangle.
- Assemble Pinwheels: Evenly spread the cooled taco filling onto the dough, then sprinkle the shredded Mexican cheese on top.
- Roll and Slice: Starting along the long edge, roll the dough tightly to form a log. Pinch the seam to seal. Using a bread or serrated knife, carefully slice the log into 8 even pinwheels. If the dough becomes too soft, wrap and chill it in the freezer for a few minutes to firm up.
- Bake: Arrange the slices on a parchment-lined baking sheet. Bake for 12 to 15 minutes or until the pinwheels are golden brown and cooked through.
- Serve: Remove from the oven and let cool slightly. Serve warm with your favorite toppings such as shredded lettuce, sliced jalapenos, sour cream, and salsa.
Notes
- Chilling the filling before assembling helps prevent the dough from becoming soggy and makes rolling easier.
- If crescent roll dough is too soft to slice, a quick chill in the freezer helps to create neat slices.
- Customize the toppings as desired to enhance flavor and presentation.
- Leftovers can be reheated in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 230
- Sugar: 2g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
