Best Beef Pinwheels Recipes

BEEF PINWHEELS II

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
• Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
• Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.

GROUND BEEF PINWHEELS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until a bit of the fat renders, 2 to 3 minutes; add onion, garlic, and black pepper. Continue to cook and stir the beef mixture until the beef is browned completely, 3 to 5 minutes more.
• Combine flour, baking powder, and salt in a large bowl. Cut shortening into the flour mixture with a pastry cutter or fork. Slowly pour 3/4 cup milk into the mixture while stirring with a fork to form a soft dough; knead 8 to 10 times and roll out into a 12x8-inch rectangle.
• Spread the beef mixture in an even layer onto the pastry rectangle to cover, leaving one of the longer edges clear. Begin with longer end not left clear and roll pastry and filling tightly into a cylinder, pinching the edge left clear to seal.
• Use a thread to cut cylinder into ten 1 1/2-inch slices; arrange pinwheels onto a baking sheet.
• Bake in preheated oven until pastry is no longer doughy, 15 to 20 minutes.
• Stir cream of mushroom soup and 1 can of milk together in a saucepan; bring to a simmer and cook until hot, 2 to 3 minutes. Spoon over the baked pinwheels.

BEEF PINWHEELS WITH GRAVY

Steps:

• In a bowl, combine biscuit mix, basil and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 12-in. x 9-in. rectangle. , Combine beef and gravy; spoon over dough. Roll up, jelly-roll style, starting with a long side. Cut into 1/2-in. slices; place in a lightly greased 13-in. x 9-in. baking dish. , Bake at 450° for 14-16 minutes or until golden brown. Serve with gravy.

CHEESY ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. , Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm., Freeze option: Cover and freeze cooled pinwheels on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake at 375° until heated through.

BEEF PINWHEELS

Steps:

• In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside. , Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight. , Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer. , Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness.

EASY BEEF PINWHEELS

Steps:

• Mix 5 first ingredients together in a bowl.
• Spread cream cheese mixture on 4 tortilla bread up to edges.
• Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
• Spread cheddar cheese over roast beef.
• Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
• Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.

BEEF AND PROVOLONE PINWHEELS

Steps:

• Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas.
• Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly. Cut each tortilla into 12 pieces; secure with toothpicks. Serve immediately, or refrigerate until serving.

BEEF BISCUIT ROLL (BEEF PINWHEELS)

Steps:

• Brown onion and beef in butter in a frying pan. Add seasonings. Make biscuit dough and spread dough with meat mixtures and roll like jelly roll. Chill, then cut in 1 1/2" slices place in greased pan cut side up, brush tops with melted butter. Bake 20-25 min at 450 degrees.

GARLIC-ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°F Heat olive oil in medium nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat. Add beef, basil, marjoram and pepper; toss to mix well. Set aside.
• Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. Spread each half with half of beef mixture. Starting at one short side, firmly roll both pieces, crimping seam to seal.
• With serrated knife and sawing motion, gently cut each roll into 8 pieces. Place cut side down on baking sheet sprayed with nonstick cooking spray. Gently reshape pinwheels after placing on cookie sheet, if necessary. Spray pinwheels lightly with nonstick cooking spray and sprinkle with sesame seeds before baking, if desired. Bake 13 to 16 minutes or until edges are golden brown.

SMOKED GOUDA & ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients until blended. On a lightly floured surface, unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the roast beef mixture over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four 1/2-inch slices. Place on parchment-lined baking sheets, cut side down. Repeat with remaining crescent dough and roast beef mixture., Bake 12-14 minutes or until golden brown. Refrigerate leftovers.

BEEF & ROASTED PEPPER PINWHEELS

Steps:

• Combine the first seven ingredients. Cover and refrigerate for at least 4 hours., Spread 1/4 cup cheese mixture over each tortilla; layer with basil leaves, red peppers and beef. Spread mayonnaise over beef. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices.

BEEF PINWHEELS WITH ARUGULA SALAD

Steps:

• Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.
• Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.
• Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.
• Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.
• Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.

FRENCH ONION AND BEEF PINWHEELS ROLLUPS

Steps:

• Mix the French onion spread ingredients and chill in the fridge for an hour.
• Once the spread has been chilled, roll out a long piece of foil and lay the tortillas on the foil so that the ends of the tortillas overlap on the inside.
• Generously spread the French Onion mixture over the tortillas. Try to cover as much of the surface as possible.
• Place the slices of roast beef down the middle of the tortillas. Overlap them so it is like one continuous strip of roast beef.
• Roll the tortillas carefully and tightly.
• Cover the rolled tortilla with the surrounding foil. Be careful to make sure the ends are sealed.
• Chill in the fridge for a few hours or overnight.
• Take out and slice the big roll into smaller pieces.

BEEF SKIRT STEAK PINWHEELS RECIPE - (4.5/5)

Steps:

• Prep the steak: If the steak is whole cut in to two even pieces. (about 8 inches long +-) Put one piece into a gallon size plastic bag and pound gently to make the meat about 1/4-1/3 inch thick. The results should be about 4 inches wide and 8 inches plus long) Repeat for the second piece. Season both sides of the meat with salt and pepper. Sprinkle the cheese evenly over the two pieces of meat leaving about 1/2 inch border. Next sprinkle the lemon zest over the cheese and then the parsley over the cheese. (Add optional ingredients if desired). Press the cheese, zest and parsley topping to flatten it. Starting with the thinnest end, roll the steak up around the filling. Tie butcher twine around the middle to hold it. Tie 2 or 3 more times spacing the butcher twine to get 2 or 3 pinwheel steaks when cut. (The middle tie may be removed depending upon the size of your steak.) Cut the rolled up steak into 2 or 3 pinwheel pieces depending upon your choice. The finished product are tied pinwheel about 1-1/2 to 2 inches wide and 1-1/2 inches high (+-). Repeat the process for the other half of the steak. For one skirt steak you can get 4 to 6 pinwheels depending upon your size requirements. Cook: Cook the pinwheels on a grill with the pinwheel side down turning once. Cook about 5 minutes per side for medium well. Larger pieces may need to be cooked longer. Use a thermometer to check for doneness. Let meat rest for 5 minutes before serving.

BEEF PINWHEELS

Steps:

• Prepare biscuit dough using the first 5 ingredients.
• Roll into 10 x 15 inch rectangle.
• Mix remaining ingredients well.
• Spread evenly over dough and roll as jelly roll.
• Cut into 12 slices, 3/4 inch thick and place on baking sheet.
• Bake 375* for 30 minutes or until pastry is brown and meat cooked.
• Serve with prepared box or jar gravy.

BEEF PINWHEELS AND GRAVY

Steps:

• In skillet, crumble and brown ground beef or use shredded beef. Add onion and cook until tender. Stir in soup. On a floured surface, roll biscuit dough into a rectangle 1/4-inch thick. Spread meat mixture over dough. Starting at long end, roll up. Cut into 1 1/2-inch slices. Place on lightly greased baking sheet. Bake at 375°F for 20 minutes or until lightly browned. Heat left over brown gravy or a can of cream of mushroom soup mixed with 1/2 cup milk and spoon over top of rolls.

TUNISIAN BEEF PINWHEELS

Steps:

• Soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
• While string is soaking, in a large skillet, over medium heat, cook and stir the onion, garlic, cumin and crushed red pepper in hot oil until onion is tender.
• Stir in raisins, wine or broth and salt; bring to boiling, reduce heat and simmer, uncovered approximately 10 minutes or until most of the liquid has evaporated; stirring occasionally.
• Remove from heat and stir in mint, set aside.
• Trim any fat from steak, place the steak between 2 sheets of plastic wrap and working from center to the edge with the flat side of a meat mallet pound the steak to about 1/2 inch thickness; approximately 12x8 inch rectangle.
• Lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
• Fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
• Prepare a gas grill by preheating as per manufacturers directions, reduce heat to medium and adjust for indirect cooking, placing a drip pan under the meat.
• Cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees F.; remove from grill and cover with foil.
• Allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.

CREAMY CORNED BEEF HASH PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
• Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
• Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.

ROAST BEEF AND CHEDDAR PINWHEELS

Steps:

• Wash head of lettuce and dry thoroughly. Slice off the ends of the cucumber and remove the skin. Cut in half lenghtwise and each half again and scoop out seeds with a spoon. Slice each quarter into thin, wedgeshaped strips. Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together. Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling. Lay 2 slices of Roast Beef on top of the lettuce. Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle. Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese. Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure. Repeat for the 4 remaining wraps Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them. After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them!