Flavored Taco Pinwheels with Pizza Dough

Let’s talk about one of my go-to party snacks that never fails to make people smile: taco pinwheels with pizza dough. I started making these when my kids wanted something different for their after-school snacks, and now they’ve become our family’s favorite movie night treat. They’re basically everything we love about tacos, rolled up into neat little bites.

What I really like about these pinwheels is how simple they are to put together. You don’t need to be a kitchen pro to make them look good – they sort of do that on their own. I usually prep them while I’m already in the kitchen making dinner, and they’re ready to go whenever we need them. Plus, using store-bought pizza dough saves so much time (and honestly, who doesn’t love that shortcut?).

If you’ve got taco lovers at home or need something easy to bring to a potluck, these pinwheels are your answer. They’re just familiar enough that picky eaters will try them, but different enough to keep things interesting.

What Kind of Ground Beef Should I Use?

For these taco pinwheels, you’ll want to think about the fat content of your ground beef since it affects both flavor and texture. An 80/20 mix (meaning 80% lean meat to 20% fat) is ideal for this recipe – it provides enough fat to keep the meat juicy without making the pinwheels greasy. If you prefer leaner meat, 85/15 will work too, though you might notice slightly less flavor. When buying ground beef, look for meat that’s bright red in color and feel free to ask your butcher to grind it fresh if that’s an option at your store. Just avoid super lean varieties like 93/7, as they can end up dry and crumbly in these kinds of recipes.

Options for Substitutions

This fun recipe can be customized in several ways with these simple swaps:

• Pizza dough: While the canned pizza dough makes this recipe super quick, you can use homemade pizza dough or even crescent roll dough. Just make sure to roll it into a rectangle shape. Keep in mind that crescent dough will give you a flakier texture.
• Minced beef: Ground turkey or chicken works great as a lighter option. You could also use plant-based ground meat alternatives for a vegetarian version – just be sure to add a bit more oil when cooking.
• Taco mix: Out of taco seasoning? Mix together 1 teaspoon each of chili powder and cumin, plus 1/2 teaspoon each of garlic powder and paprika, with a pinch of salt.
• Mexican cheese blend: Any shredded cheese works here – try cheddar, Monterey Jack, or pepper jack. For a dairy-free version, use your favorite plant-based shredded cheese.
• Chunky salsa: You can swap the salsa with diced tomatoes mixed with a bit of onion and cilantro. If using regular tomatoes, just drain off extra liquid first so your pinwheels don’t get soggy.

Watch Out for These Mistakes While Cooking

The biggest challenge when making taco pinwheels is handling the pizza dough while it’s too warm – keep it refrigerated until the last possible moment to prevent it from becoming sticky and difficult to roll. Another common mistake is overfilling the pinwheels, which can lead to filling spilling out during baking; aim to leave a 1/2-inch border around the edges and spread the filling in a thin, even layer. The success of your pinwheels also depends on draining excess moisture from the meat mixture – letting it cool slightly and removing any extra liquid will prevent soggy bottoms. For the best results, make sure to seal the edges of your roll firmly and slice with a sharp, serrated knife in a gentle sawing motion to maintain the perfect spiral shape.

What to Serve With Taco Pinwheels?

These taco pinwheels are perfect for parties and casual get-togethers, and there are lots of fun ways to round out your spread! A simple bowl of Mexican-style rice makes a great side dish, while a fresh corn and black bean salad adds nice color and crunch to the plate. I like to put out a variety of dips like fresh pico de gallo, extra guacamole, and maybe some queso dip for people to choose from. For a complete taco-night experience, you could also serve some Mexican-style street corn (elote) or a crisp Mexican coleslaw on the side.

Storage Instructions

Keep Fresh: These tasty taco pinwheels will stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy. They make great leftovers for lunch boxes!

Freeze: Want to make these ahead? Let them cool completely, then wrap them individually in plastic wrap and pop them in a freezer bag. They’ll keep well for up to 2 months. Just remember to leave off any fresh toppings like sour cream or guacamole until you’re ready to serve.

Warm Up: To enjoy your pinwheels later, warm them up in the microwave for about 30 seconds, or pop them in a 350°F oven for 5-7 minutes until heated through. If reheating from frozen, add a few extra minutes to the heating time. They’ll taste almost as good as fresh!

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 45-50 g
• Carbohydrates: 70-80 g

Ingredients

• 1/2 tablespoon olive oil
• 1/2 pound minced beef
• 2 tablespoons taco mix (homemade or purchased)
• 1/4 cup chunky tomato salsa
• 2 tablespoons water
• 1 can (14 oz) cold pizza dough (such as pillsbury classic)
• 1 cup mixed shredded mexican cheese
• Sour cream, green onions, guacamole, tomatoes, etc. for serving

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400˚F.

While the oven heats up, line a baking sheet with parchment paper or grease it with cooking spray to prevent sticking.

Set it aside for later use.

Step 2: Cook the Taco Meat

Heat olive oil in a skillet over medium-high heat.

Add the ground beef to the skillet and cook until it is no longer pink, breaking it up into small pieces for easier rolling later.

Sprinkle the taco seasoning over the cooked meat, then add tomato salsa and a splash of water.

Stir the mixture and let it cook for about 3 minutes to blend the flavors.

Once done, remove from heat and set aside.

Step 3: Roll Out the Pizza Dough

On a clean, flat surface, roll out the pizza dough into a rectangle using your hands and fingers to press it out evenly.

Ensure the dough is nicely chilled; if it’s too warm, it will be more challenging to handle and could tear more easily.

Step 4: Assemble the Pinwheels

Evenly distribute the prepared taco meat over the rolled-out pizza dough.

Sprinkle cheese generously on top of the meat.

Carefully roll the dough tightly into a log shape.

If the dough feels too sticky or soft, consider chilling it slightly in the refrigerator before rolling to prevent tearing.

Step 5: Cut and Arrange the Pinwheels

Using a sharp knife, cut the rolled dough into approximately 1-inch thick pinwheels.

Transfer the pinwheels to the previously prepared baking sheet, placing them cut-side down and spaced slightly apart to allow even cooking.

Step 6: Bake and Serve

Bake the pinwheels in the preheated oven for 10 to 12 minutes, or until they turn golden brown.

Once baked, remove the pinwheels from the oven and let them cool for a couple of minutes before serving.

Enjoy your delicious taco pinwheels warm as an appetizer or a fun meal!