Flaky puff pastry filled with seasoned beef, Rotel, and melty cheese, baked into bite-sized spirals perfect for parties, snacks, or fun dinners.

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp dried oregano
Salt and pepper, to taste
1 can (10 oz) Rotel, drained
1 sheet puff pastry, thawed
1 cup shredded Mexican blend cheese
Optional garnishes: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, green onions, cilantro

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Preheat oven to 375°F and lightly spray a baking sheet with nonstick cooking spray.
In a skillet over medium-high heat, cook ground beef until browned. Add diced onion and garlic; cook until onion is softened. Drain excess fat.
Stir in chili powder, salt, pepper, cumin, onion powder, dried oregano, and paprika. Add Rotel and cook for 3–4 minutes. Remove from heat.
On a flat surface, roll out puff pastry into a rectangle about 18 inches long. Spread beef mixture evenly over pastry and sprinkle with cheese.
Starting from a long edge, roll pastry tightly and seal edge. Slice into 1-inch pinwheels using a serrated knife, wiping blade between cuts.
Arrange slices on prepared baking sheet, spacing them apart. Bake 10–12 minutes or until golden brown.
Serve warm with desired garnishes.

Do not overfill the pastry to avoid bursting during baking.
Keep puff pastry slightly chilled for easier handling.
Best served fresh from the oven.
To make ahead, assemble and refrigerate for up to 24 hours before baking.
Freeze unbaked pinwheels for later; bake from frozen with 3–4 extra minutes cooking time.