Chili Cheddar Pinwheels
Get ready to wow your taste buds with these Chili Cheddar Pinwheels—an irresistible combination of flaky puff pastry, spiced ground beef, and gooey cheddar cheese, perfect for appetizers or party snacks. This easy-to-make recipe layers bold Tex-Mex flavors, including chili powder, smoked paprika, and a touch of cumin, into tender, golden pinwheels that bake up in just 20 minutes. The crispy edges and cheesy filling make them a crowd-pleaser, whether served fresh from the oven or at room temperature. Ideal for game days, holiday spreads, or casual gatherings, these savory pinwheels are sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 250 grams Ground beef
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 1 cup Cheddar cheese, shredded
- 1 Egg, beaten
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Thaw the puff pastry sheets according to the package instructions, ensuring they are pliable but still cold.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground beef until fully browned, breaking it up into small crumbles with a wooden spoon. Drain any excess fat.
Add the chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and optional red chili flakes to the cooked beef. Stir to coat evenly, then remove the pan from heat and allow the mixture to cool slightly.
On a lightly floured surface, roll out each puff pastry sheet to smooth out the seams, keeping each sheet approximately 10x10 inches in size.
Evenly spread the cooled chili mixture over the puff pastry sheets, leaving about 1 inch of space along the edges.
Sprinkle an even layer of shredded cheddar cheese over the chili mixture.
Starting from one edge, carefully roll each puff pastry sheet into a tight log. Pinch the seams to seal firmly.
Using a sharp knife, slice each log into 1-inch segments to form pinwheels. You should have about 12 pinwheels per sheet.
Place the pinwheels cut-side up on the prepared baking sheet. Brush the tops with the beaten egg for a glossy finish.
Bake in the preheated oven for 18-20 minutes, or until the pinwheels are golden brown and puffed.
Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.0 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 918 mg | 71% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
