“These pinwheels are not appetizer-sized but a hefty mouthful! They’re perfect for a picnic or even a road trip.” -Jehan Powell
Beefy, Cheesy PInwheel
Cuisine:
Caribbean
Servings: 12
Ingredients
CRUST
- 3 cups all-purpose flour
- 2 ¼ tsp. instant yeast
- ½ Tbsp. sugar
- 1 ½ tsp. salt
- 1 cup warm water
- 2 Tbsp. olive/vegetable oil plus extra
FILLING
- 1 tsp. canola oil
- 1 lb. minced beef
- 2 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- ¼ tsp. red pepper flakes
- ¼ tsp. dried basil
- ½ tsp. salt
- ½ cup water
- ¼ cup spaghetti sauce
- ¼ cup ketchup
- 1 cup grated cheese plus some to sprinkle on top I used a mixture of Monterey jack and cheddar
- Dried parsley
Preparation
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Make the crust: mix together flour, yeast, sugar and salt. Add water and oil and mix to form a dough. Knead 10 minutes; rub dough with oil, cover and let stand for 2 hours or until more than twice in size. While dough is rising, make topping.
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Make the sauce: heat oil in pan over medium heat. When oil is hot, add ground beef, onion powder, garlic powder, oregano, basil, red pepper flakes and salt. Break up meat with a spoon as it cooks; cook until browned. Add ½ cup water and let simmer until water evaporates. Remove from heat; add spaghetti sauce and ketchup and stir to combine. Cool to room temperature. Preheat oven to 350°F.
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Assemble pizza: punch down dough, cut in half and form 2 balls. Refrigerate one for later use. Roll out dough into 15” x 10” rectangle. Spread meat evenly across the dough all the way to the end. Sprinkle 1 cup of cheese over meat. Roll dough jelly-roll style to form a log. Cut into 12 equal pieces and place in a greased 9” x 13” pan. Set aside and let rise 35 to 40 minutes.
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Bake in preheated oven for 20 minutes. Remove from oven and top with additional cheese and dried parsley.. Bake for another 3 to 5 minutes. Remove from oven and cool on wire rack. Serve warm.