Directions: |
Directions:Making easy beef pinwheels is mostly about preparing your filling correctly and rolling the dough tightly enough to keep those attractive spirals together.
Heat skillet over medium heat, add diced onion and ground beef and cook for 6-8 minutes. Add spinach for last 2 minutes. Drain excess fat.
Preheat oven to temperature indicated for pizza dough (usually around 375-400ºF).
Line a baking sheet with parchment paper.
Place the dough on a clean surface and gently shape or roll into an even rectangle.
You don’t need to make it paper-thin. If your dough becomes too thin, it can tear once you add the filling.
Spread your cooled beef mixture evenly across the dough.
Leave a small border around the outside. That little bit of empty space makes sealing your roll much easier.
Sprinkle the shredded cheese evenly over the beef.
Starting from one long edge, carefully roll the dough into a tight log.
Don’t push hard enough to squeeze out the filling, but keep the roll snug as you roll.
Once you reach the opposite side, gently pinch the seam closed.
If your dough has become very soft, refrigerate the log for 10-15 minutes before slicing.
A slightly firmer roll is much easier to cut cleanly.
Use a sharp knife to cut the log into 1 inch slices.
Arrange the pieces cut-side up on the prepared baking sheet, leaving a little room between each one.
Beat one egg, and lightly brush over the exposed dough.
Bake according to package directions, until dough is cooked through and the tops and edges are golden. You will know they are cooked when the cheese is bubbling and the dough is no longer raw in the center.
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