Flaky puff pastry stuffed with seasoned beef, cheese, and zesty Rotel — perfect for appetizers or party snacks.
Ingredients
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp chili powder
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½ tsp cumin
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½ tsp onion powder
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½ tsp paprika
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¼ tsp dried oregano
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Salt & pepper, to taste
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1 can (10 oz) Rotel, drained
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1 sheet puff pastry, thawed
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1 cup shredded Mexican blend cheese
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Optional garnishes: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, green onions, cilantro
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Lightly spray a baking sheet with nonstick cooking spray.
2. Make the Taco Filling
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In a skillet over medium-high heat, cook ground beef until browned.
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Add onion and garlic; cook until onion is softened.
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Drain excess fat.
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Stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper.
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Add Rotel and cook for 3–4 minutes. Remove from heat.
3. Assemble the Pinwheels
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On a lightly floured surface, roll puff pastry into a rectangle (about 18 inches long).
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Spread beef mixture evenly over pastry.
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Sprinkle with cheese.
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Starting from a long edge, roll pastry tightly and pinch to seal.
4. Slice & Bake
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Using a serrated knife, slice into 1-inch pinwheels (wipe knife between cuts).
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Arrange on prepared baking sheet, spacing apart.
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Bake 10–12 minutes, or until golden brown.
5. Serve
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Serve warm with optional garnishes like lettuce, tomatoes, sour cream, salsa, or guacamole.
Notes & Tips
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Don’t overfill the pastry to prevent bursting.
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Keep puff pastry slightly chilled for easier handling.
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Can be assembled ahead and refrigerated for up to 24 hours before baking.
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To freeze unbaked pinwheels: store in an airtight container; bake from frozen, adding 3–4 minutes to cook time.
If you’d like, I can also give you a spicy chicken version of these pinwheels so you have a fun variation for parties. Would you like me to add that?