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Taco Pinwheels

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Taco Pinwheels
  • Prep 10 min
  • Total 25 min
  • Ingredients 6
  • Servings 18
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These taco-stuffed rolls are a fun twist on a family favorite. Serve with your favorite toppings!
Updated Dec 21, 2021

Ingredients

  • 1/2 lb ground beef
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 3 tablespoons water
  • 1 cup shredded Mexican blend cheese
  • Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Steps

  • 1
    Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.
  • 2
    In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside.
  • 3
    Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
  • 4
    Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
  • 5
    Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.
  • 6
    Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
  • 7
    Serve immediately and top with desired toppings.

Tips from the Pillsbury Kitchens

  • tip 1
    Make sure when you are browning your beef to break up any big pieces of meat into smaller ones. The finer your meat, the easier it will be to roll.
  • tip 2
    For best results, use a serrated knife, and make steady, even cuts. If some of the filling gets on the blade of the knife, use a damp kitchen towel to carefully wipe off the knife between cuts.
  • tip 3
    Want to make ahead of time? Prepare the recipe through step 5, but do not cut into individual slices. Wrap with plastic wrap and refrigerate for up to 2 hours, then slice, bake and top as stated in recipe.

Nutrition Information

No nutrition information available for this recipe
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