Cheesy Taco Pinwheels

Flaky crescent-roll pinwheels filled with seasoned ground beef, cream cheese, cheddar, and diced tomatoes with green chilies. Slice, bake until golden, and dip in salsa.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven: Preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 2

Cook the beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.

Step 3

Season the meat: Add taco seasoning and 1/4 cup water. Stir and simmer for 2–3 minutes until the liquid is absorbed. Remove from heat and allow to cool slightly.

Step 4

Prepare the dough: Unroll the crescent dough onto a lightly floured surface. Press the seams together to create one large rectangle.

Step 5

Spread the cream cheese: Evenly spread softened cream cheese over the dough, leaving a small border around the edges.

Step 6

Add the fillings: Sprinkle the seasoned beef evenly over the cream cheese. Top with shredded cheddar cheese and drained diced tomatoes.

Step 7

Roll it up: Starting from one long edge, tightly roll the dough into a log, keeping the filling tucked inside.

Step 8

Slice the pinwheels: Using a sharp knife, cut the log into 12–16 even slices. For cleaner cuts, refrigerate the roll for 10–15 minutes before slicing.

Step 9

Arrange and bake: Place each pinwheel cut-side up on the prepared baking sheet, leaving space between them. Bake for 15–20 minutes, or until the dough is golden brown and cooked through.