Taco Pinwheels
The ultimate handheld bite. Each taco inspired pinwheel is flaky on the outside and rich and savory on the inside, delivering all the bold flavor of tacos in a perfectly neat, no-mess format. They are the perfect grab-and-go crowd-pleaser that disappears fast from any table.
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makes:10-12
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total time:40 min
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cooking difficulty:Easy
Ingredients
Utensils
- Baking sheet
- Parchment Paper
Instructions
Preheat oven to 400°F and line two baking sheets with parchment paper.
Roll each sheet of puff pastry into a rectangle on a lightly floured surface.
Spread ½ cup of refried beans evenly over each sheet, leaving a ½-inch border around the edges.
Divide the cooked and cooled taco meat evenly between the two sheets.
Sprinkle with cheese, spoon over the salsa (drain if needed, and scatter the diced avocado on top.
Starting from the long side, roll each pastry sheet tightly into a log.
Chill the logs in the refrigerator for 20 minutes to firm up.
Slice each log into ½-inch rounds and place on the prepared baking sheets, leaving about 1 inch between pinwheels.
Optional: Brush with beaten egg for extra golden results
Bake for 18–20 minutes, or until puffed and golden brown.
Cool for 5–10 minutes before serving.
Picnic Tip: Serve with fresh pico de gallo, guacamole, or a cilantro-lime yogurt dip. These pinwheels are delicious warm, but they're just as good at room temperature.