BEEFY, CHEESY PINWHEEL

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It’s odd how some foods live within you memories for years after you’ve had it; this happens to be one of those.  I’ve had a few chance encounters with pinwheel as a child growing up in Guyana and years later I can still taste it.  Pinwheel-1-7It wasn’t until recent years that I chose to turn those memories into reality.   I’ve made several versions of pinwheel but one thing remains constant and that’s ketchup.   As young as I was I was keenly aware of the distinct flavor of tomato ketchup that slathered the insides of those soft, cheesy, beefy rolls.   Pinwheel-1-6Even though I’m older and my taste buds are more refined, I still crave the sweetness of the ketchup.  These pinwheels are not appetizer sized but a hefty mouthful that would be perfect for a picnic or even a road trip.  Pinwheel-1
In this edition I used a mixture of Monterey jack and cheddar cheese but you can use just cheddar, provolone or mozzarella.  Pinwheel-1-5

Pinwheel

Pizza crust (you can use store bought)

1 lb chopped beef

½ tsp canola oil

2 tsp onion powder

¼ tsp red pepper flakes

½ tsp dried oregano

¼ tsp dried basil

1 tsp garlic powder

½ tsp salt

¼ cup spaghetti sauce

¼ cup ketchup

1 cup cheese + extra to put on to ( I used a mixture of monterey jack and cheddar)

Dried parsley

Make pizza crust according to directions.  You can also use store bought pizza dough.
Place oil in a pan over medium fire.  When oil is hot, add ground beef, onion powder, garlic powder, oregano, basil, red pepper flakes and salt.  Break meat up with the spoon as it cooks; cook until brown.  Add ½ cup of water and let simmer until water evaporates.    Remove from heat and add spaghetti sauce and ketchup and stir to combine.  Allow to use before proceeding to the next step.

Preheat oven to 350 degrees.  Roll pizza dough it a 15 X 10 rectangle.  Spread meat evenly across the dough all the way to the end.   Sprinkle 1 cup of cheese over the meat.  Next roll the dough jelly roll style to form a log.  Next cut into 12 equal pieces and place into a greased 13 X 9 pan.  Set aside and allow to raise for 35-40 minutes.   Place in preheated oven and bake for 20 minutes.  Remove from oven and top with additional cheese and dried parsley and return to oven.  Bake for an additional 3-5 minutes.  Remove from oven.   Place on a rack to cool.  Serve warm.

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7 Comments

  1. May 6, 2014 / 11:03 am

    cool… very cool… I will try to make honor to your childhood making a version with soy crumbles. It should work in a similar fashion as the ground beef. But the sky is the limit, really. Kinda like a rolled pizza… huh???

  2. JehanP
    May 7, 2014 / 6:21 pm

    Very much like pizza Madelyn.

  3. JehanP
    May 7, 2014 / 6:22 pm

    Thanks Jocelyn.

  4. Ayanna Jones
    July 21, 2014 / 11:35 am

    Do you still need to allow for 30 to 45 mins of rest if using a preprepared dough? Once I placed the dried sauce mixture on the dough it soaked it up and made it hard to cut, maybe I needed to double up on the dough to prevent this and make sure dough is cold? On my first attempt it taste good, just doesn’t look as pretty lol

  5. JehanP
    July 25, 2014 / 6:26 pm

    Ayanna, the dough need to rise so yes, it will need to sit for 45 minutes. The dough needs to be room temperature. It could be possible that the dough that you are using is too soft.