Mexican Pinwheels

Ingredients

    Dough:

    5 lb (full box) Krusteaz Professional® Buttermilk Biscuit Mix 734-0320

    35 fl oz (4 1/3 cups) cool water

    Filling:

    5 lb ground beef, cooked and drained

    20 fl oz (2 1/2 cups) water

    6 1/4 oz (1 1/4 cups) taco seasoning

    20 oz (5 cups) shredded cheddar cheese

    10 oz (2 cups) chopped onion

 

Yield

60, 1-inch pinwheels

Method

    1. For dough, place water and Krusteaz Professional Buttermilk Biscuit Mix in mixer bowl.

    2. Using a paddle, mix on low speed 30 seconds. Change to medium speed and mix 30 seconds.

    3. Scale into 5, 23 oz pieces.

    4. Place dough on floured surface. Roll each piece into 12×10-inch rectangle.

    5. For filling, place cooked beef, water and taco seasoning in mixer bowl. Stir until blended.

    6. Sprinkle beef mixture, cheese and onion over 5 dough rectangles.

    7. Starting at long edge, roll jelly roll fashion into 12-inch roll. Pinch seam to seal.

    8. Cut into 1-inch slices and place on prepared sheet pans.

    9. For convection oven, bake at 375°F 12-15 minutes; for standard oven, bake at 425°F 12-15 minutes. Serve warm with sour cream, if desired.

 

WHEAT