Description
Taco Pinwheels are a delicious and easy-to-make appetizer or snack featuring seasoned ground beef and savory tomato filling rolled in crescent dough, baked until golden and served with fresh toppings like lettuce, jalapenos, sour cream, and salsa. Perfect for parties or a fun family meal.
Ingredients
Scale
For the Filling
- 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
For the Pinwheels
- 1 package crescent roll dough sheet
- 1 1/2 cups shredded Mexican cheese
For Serving
- Shredded lettuce
- Jalapeno peppers, sliced
- Sour cream
- Salsa
Instructions
- Brown the Ground Beef: Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the ground beef, season it with kosher salt and black pepper, and sauté, stirring occasionally, 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 cooking oil from the skillet. Add the minced garlic and chopped onion to the skillet. Cook over medium heat until they begin to brown slightly, approximately 5 minutes.
- Cook with Seasonings and Tomatoes: Stir in the tomato paste, Rotel tomatoes, taco seasoning, and onion powder. Cook the mixture for about 6 minutes, stirring occasionally, until most of the liquid has reduced. Remove from heat, return the cooked beef to the skillet, and stir to combine. Transfer the filling to a bowl and refrigerate for 15 to 20 minutes to cool.
- Prepare Oven and Dough: Preheat the oven to 375°F (190°C). On a countertop or large cutting board, unroll the crescent roll dough sheet into a rectangular shape.
- Assemble Pinwheels: Evenly spread the cooled taco filling over the dough surface. Next, sprinkle the shredded Mexican cheese evenly on top of the filling.
- Roll and Slice: Starting from the long edge, tightly roll the dough into a log shape. 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 during slicing, wrap and chill it in the freezer for a few minutes to firm up.
- Bake: Arrange the pinwheel slices on a parchment-lined baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the pinwheels turn golden brown and are cooked through.
- Serve: Remove the pinwheels from the oven and let them cool slightly. Serve warm, optionally topped with shredded lettuce, sliced jalapenos, sour cream, and salsa for extra flavor and freshness.
Notes
- Chilling the rolled dough log before slicing helps achieve cleaner, neater pinwheels.
- Use lean ground beef to reduce excess grease and make filling less oily.
- Feel free to customize toppings to your preference, such as adding guacamole or hot sauce.
- Leftover pinwheels can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best results.
