Go Back
taco pinwheels

Taco Pinwheels

Robyn
Baked Taco Pinwheels are flaky crescent roll spirals filled with creamy, cheesy taco meat, then baked until golden and bubbly. Serve warm with salsa, sour cream, or guacamole for easy finger food that is perfect for parties, potlucks, and game day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 16

Ingredients
  

  • 12 oz. ground beef or Impossible beef
  • 1 packet taco seasoning
  • 2 - 4 Tbsp water
  • 2 cans crescent rolls seams pressed together into one sheet
  • 4 oz cream cheese softened
  • 1 1/4 cup shredded cheddar cheese or Mexican blend cheese
  • 2 Tbsp diced green chiles optional

For serving

  • Salsa
  • Sour cream
  • Guacamole

Instructions
 

Cook the taco meat

  • Add the ground beef or Impossible beef to a skillet over medium heat.
  • Cook, breaking it up with a spatula, until browned and cooked through.
  • If there is extra grease, carefully drain it off.
  • Stir in the taco seasoning and 2 to 4 tablespoons of water.
  • Cook for 1 to 2 minutes, just until the meat is evenly coated and saucy.
  • Remove from the heat and let it cool slightly while you prep the filling.

Make the creamy taco filling

  • In a medium bowl, add the softened cream cheese and shredded cheese, plus the diced green chiles if using.
  • Stir until smooth.  You can use an electric mixer to make this easier.
  • Fold in the slightly cooled taco meat and mix until everything is well combined and evenly distributed.

Prepare the crescent dough

  • Unroll the the crescent rolls, press the seams together firmly to create one solid rectangle of dough.
  • Gently pat it out into an even rectangle so it will roll neatly.
  • Fill and roll the pinwheels
  • Spread the taco filling evenly over the dough, leaving a small border around the edges to help seal.
  • Starting from one long side, roll the dough up tightly into a log, like you would for cinnamon rolls.
  • Pinch the seam lightly to keep it closed.
  • If the dough feels soft or squishy, transfer the rolled log to the refrigerator (I like to roll mine on a cutting board so it’s easy to transfer).
  • Chill for 10 to 15 minutes so it firms up a bit and is easier to slice into clean rounds.

Slice and bake

  • Preheat your oven to 375°F.
  • Line a baking sheet with parchment paper for easy cleanup.
  • Use a sharp knife to slice the chilled log into rounds about 1 inch thick.
  • Lay each slice cut side up on the prepared baking sheet, leaving a little space between them so they can puff up.
  • Bake for 12 to 16 minutes, or until the pinwheels are golden brown and the dough is fully cooked.
  • Let the pinwheels cool for a few minutes on the baking sheet so they set.
  • Transfer to a platter and serve warm. Add salsa, sour cream, and guacamole on the side for dipping.
Keyword beef, pinwheels, taco