Instructions

• Preheat oven to 375°F. Prepare a baking sheet with parchment paper, a silicone baking mat, or a light spray of non-stick cooking spray.
• Heat a skillet over medium-high heat. Add 1/2 pound ground beef and break it up with a spatula. Cook until no longer pink.
• Drain off any excess grease from the skillet.
• Return the skillet to medium heat (if removed) and 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 entire 10-ounce can of Rotel (do not drain). Stir to combine and cook for 3–4 minutes until heated through. Remove from heat and let the mixture cool slightly so it is warm but not piping hot.
• Unroll the thawed puff pastry sheet on a clean, even surface or on parchment. Gently press or roll it into an even rectangle large enough to hold the filling.
• Spread the cooled beef-Rotel mixture evenly over the puff pastry, leaving a small border along one long edge.
• Sprinkle 1 cup Mexican blend cheese evenly over the meat mixture.
• Starting at the shorter edge closest to you, roll the pastry tightly into a log (like a cinnamon roll). Pinch the seam along the long side to seal.
• Using a serrated knife, cut the log into 1-inch-thick slices. Wipe the knife clean between cuts with a wet paper towel to remove excess filling.
• Place the pinwheel slices on the prepared baking sheet with the seam side down, leaving space between each for expansion.
• Bake in the preheated oven for 10–12 minutes, watching until the pinwheels are puffed and golden brown. Remove from the oven and serve hot.