These Easy Hamburger Pinwheels are an easy and fabulous snack or small meal for any time of the day!
You can use whichever ground meat you prefer or have on hand. We have used all of the different ground meats at one time or another. Regardless of which ground meat you choose, this recipe will not disappoint! Easy Hamburger Pinwheels can be dipped in ketchup, mustard or any hamburger topping will do! Honestly anything you can think of will work as a dip if you think you even need one!
There is cheese inside these pinwheels. We have listed roughly the amounts we use but really the amounts are up to you. You can use as much or as little as you want. When I make them I use much more cheese then Ken does. I even sprinkle some cheese on top! I just love cheese and I love making these pinwheels!
Ken loves making these Easy Hamburger Pinwheels for breakfast or brunch. He uses ground sausage and always places a sunny side up egg right on top! The runny yolk is so delicious. I always try to make sure that I save enough yolk for every bite! These pinwheels are that good!
Have a look at our video!
Easy Hamburger Pinwheels
- 1 tablespoon olive or another vegetable oil
- 1 tablespoon dijon or yellow mustard
- 1 pound ground meat, any variety
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, diced
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 cups cheese, shredded, your favorite variety additional 1 cup of cheese, if desired
- 1 tube refrigerated pizza dough
- cooking spray
Preheat your oven to 425 degrees. Prepare a muffin pan with either 6 or 12 holes. Coat with cooking spray and set aside. In a large skillet, over medium to medium high heat, place oil and wait for it to shimmer or until a drop of water flicked in it dances. Add beef, salt and pepper. Stir with a wooden spoon, breaking up the meat as you go into small pieces. Continue until brown, around 7 minutes. Add onion and cook for a minute or two until tender. Remove from heat and add ketchup, Worcestershire sauce, and mustard. Set aside until cooled down, about 10 minutes. Add 1 cup cheddar. Stir until incorporated.
Open your tube of dough according to package directions. Unroll dough and grab your rolling pin. Roll out into a large triangle. Spread hamburger mixture evenly over top of the dough, leaving 3/4 inch border. Roll, starting at the longer sides, into a tight log. Just like rolling up a carpet! Slice into 6 or 10-12 pinwheels (does your muffin pan have 6 or 12 holes?) The number of pinwheels will depend on your log size, or how thick you slice the pinwheels. Ideally your pinwheels should be around 1 inch thick. Place each in one into a hole in your prepared pan. Bake until a nice golden brown color, around 20 minutes, sometimes less, sometimes more. Cool for 5 minutes in the pan before serving. Enjoy!