Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Stir in the taco seasoning and add the water. Cook for 2-3 minutes until well combined and heated through.
- Roll out the pizza dough on a lightly floured surface.
- Spread the cooked ground beef evenly over the pizza dough. Sprinkle the shredded Mexican cheese over the beef.
- Roll the dough up jelly-roll style to create a log.
- Cut the rolled dough into 1/2-inch rounds.
- Arrange the pinwheels on a baking sheet lined with parchment paper.
Baking
- Bake for 12-14 minutes or until golden and puffy.
Dipping Sauce Preparation
- In a bowl, combine the Greek yogurt, ranch dressing, lime juice, and chopped cilantro. Stir to mix well.
Serving
- Serve the Cheesy Taco Pinwheels immediately with the dipping sauce, fresh salsa, and additional chopped cilantro on the side.
Notes
Leftover pinwheels can be stored in an airtight container in the fridge for 3 to 4 days. Reheat in a toaster oven or regular oven at 350°F for 8-10 minutes to get them puffy again. For a healthier variation, use whole wheat pizza dough and add vegetables like bell peppers or beans.
