Taco Pinwheels

Step 1

Preheat the oven to 375F degrees. Spray a baking sheet with nonstick cooking spray and set aside.

Step 2

Place the beef into a skillet over medium-high heat. Cook and crumble meat until brown. Drain excess grease from the meat then place meat back into the skillet.

Step 3

Add in the minced garlic, chili powder, salt, pepper, cumin, onion powder, dried oregano, paprika and undrained Rotel. Then stir and mix everything well. Cook for 3-4 minutes, take it off the heat and set it aside.

Step 4

Unroll the thawed puff pastry on a flat surface. Roll or press it into a large rectangle (about 18 inches long). Set the rectangle so that the long edge is parallel with the edge of the counter.

Step 5

Spread the meat mixture evenly all over the dough then sprinkle the shredded cheese evenly over the top.

Step 6

Starting at the long edge (closest to you), begin to roll up the dough (cinnamon roll style). Roll it up tightly and seal the edge all along the roll.

Step 7

Use a serrated knife to cut the roll evenly into one-inch slices. (If the knife gets the filling on it, wipe it with a wet paper towel in-between cuts.)

Step 8

Place the taco pinwheels on the prepared baking sheet, leaving a little space between them.

Step 9

Bake for 10 to 12 minutes or until the pinwheels are golden brown.

Step 10

These are best served hot. Serve with garnishes of your choice.