Instructions

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat, or lightly spray it with nonstick cooking spray.
• In a skillet over medium-high heat, add the 1/2 pound ground beef and break it up. Cook until no pink remains.
• Drain any excess grease from the cooked beef, then return the skillet to the heat.
• Add 1 teaspoon minced garlic, 1 tablespoon chili powder, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, 1/4 teaspoon paprika, and the 10 ounce can of Rotel (do not drain) to the beef. Stir to combine.
• Cook the beef and Rotel mixture, stirring occasionally, for 3–4 minutes. Remove from the heat and let the mixture cool for a few minutes so it is easier to spread.
• On a lightly floured or clean work surface, unroll the thawed sheet of puff pastry and gently press or roll it into an even rectangle (use the full sheet).
• Spread the cooled beef and Rotel mixture evenly over the puff pastry, leaving a small border along the far edge of the pastry. Sprinkle 1 cup Mexican blend cheese evenly on top of the beef mixture.
• Starting at the short edge closest to you, tightly roll the pastry and filling away from you into a log. Pinch the seam to seal.
• Using a serrated knife, cut the roll into 1-inch slices. Wipe the knife clean with a damp paper towel between cuts if filling builds up.
• Place the pinwheels, seam side down, on the prepared baking sheet with a little space between each.
• Bake in the preheated oven for 10–12 minutes, or until the puff pastry is golden brown.
• Remove from the oven and let the pinwheels cool slightly on the baking sheet for a few minutes, then serve warm.