• 1/2 pound ground beef, browned and fat drained
• 1 tsp minced garlic
• 1 Tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 1/4 tsp paprika
• 10 ounce can of Rotel, do not drain
• 1 sheet puff pastry, thawed
• 1 C Mexican blend cheese, grated or shredded
Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper, a silicone baking mat or by spraying lightly with non-stick cooking spray. Add minced garlic, chili powder, salt, pepper, cumin, onion powder, dried oregano, paprika and Rotel to browned beef. Mix well and let cook for three to four minutes before removing it from the heat. Set this aside. Press the dough into an approximate 18-inch long rectangle. Spread beef mixture evenly over the rolled out puff pastry. Sprinkle the cheese evenly on top of the meat mixture. Beginning at the shorter edge closest to you, roll up the dough and meat mixture tightly, like you would roll a cinnamon roll. Gently pinch/press to seal the edge along the long side of the roll. Once it’s rolled tightly, take a serrated knife to cut the roll evenly into 1-inch slices. Wipe off excess filling between cuts with a wet paper towel. Place rolls onto the prepared baking sheet, leaving a bit of space between each one. Bake for 10 to 12 minutes, watching closely until the pinwheels are golden brown. Serve hot with optional garnishes.
