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Taco Pinwheels on a green baking sheet with salsa.

Taco Pinwheels

Taco Pinwheels are a simple and easy appetizer made with simple and delicious ingredients.
5 from 3 votes
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Course: Dinner
Cuisine: American
Keyword: Taco Pinwheels
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 12 servings
Calories: 203kcal


  • 11X17 Baking Sheet
  • Cooking Spray


  • ½ pound ground beef
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • 1 can Rotel 10-ounces, undrained
  • 1 sheet puffy pastry
  • 1 cup Mexican cheese blend, shredded
  •  Optional Garnishes:  lettuce, tomatoes, sour cream, salsa, guacamole, green onions, cilantro


  • Preheat the oven to 375 degrees. Add nonstick spray to a baking sheet. 
  • Add the ground beef to a skillet set to medium-high heat. Break up the ground beef using the wooden spoon so that it cooks all the way through evenly. Cook until there is no pink left in the beef. 
  • Depending on the fat content of the beef, the amount of grease will vary. Drain off any excess grease. 
  • Add all the spices into the skillet, followed by the whole can of Rotel, undrained. Combine with the meat. Cook on medium-high heat for about 5 minutes. Once that time has passed, remove it from the heat and let it set so the juices soak in and the meat mixture thickens up a bit.
  • Since you're using premade dough, all you have to do is unwrap on a flat surface. Do your best to shape it into a large rectangle. If possible, you're going to want it to be about 18 inches long. Have the long edge of the dough rectangle parallel to the edge of your counter. 
  • Spoon the meat mixture onto the pizza dough and spread it out evenly. Once it's spread, sprinkle the cheese evenly all over the top. 
  • Begin at the edge of the dough that is closest to you and start to roll. (Think cinnamon rolls rolling for the look and style that you're going for) Roll it tightly and make sure that you seal all the edges well. 
  • Using a serrated knife is important! Cut as evenly as possible in 1-inch slices. (if the knife gets covered with ingredients, just wipe it clean using a paper towel) 
  • Once the pinwheels are cut, add them to the baking sheet. Be sure to leave a bit of space between them so that they have room to grow in the oven. 
  • Let the pinwheels bake in the oven for 10-12 minutes. Once the pinwheels are golden-brown, they're ready to be removed. 
  • These taco pinwheels are best enjoyed hot and fresh, so add any garnishes that you'd like (hello hot sauce!) and enjoy. 


Put them in the fridge in an airtight container and they should last for 2-3 days. You can also put them in the freezer for up to 2 months.
  • To save on time, you can easily use store-bought taco seasoning as well. Do whatever works best for you! 
  • If you're worried about getting a good seal around the edges of the dough, you can use a fork and push down lightly around the edges. The design on the fork will show you if you've missed any spots! 
  • If little ones are eating this recipe, just know that the ingredients inside the dough will be hot. Give them a heads up or have them be patient to let it cool. 


Calories: 203kcal | Carbohydrates: 11g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 337mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg
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Nutritional Disclaimer