Crispy Beef Pizza Pinwheels

I have to admit, I was geekishly excited about trying this little idea out with my four year old chica as my sous chef!  I was searching online for a little supper/snacktime/packed lunch inspiration and came across puff pastry cheese and bacon swirls, mmmm delicious, right?  Anyway, I thought that this might be a fun, child friendly, quick and easy variation.

This recipe calls for one batch of pizza dough.  Now, if you have time to make your own then great, if not then the packet mixes or cans of ‘fresh’ dough are totally fine and tick my box for efficiency!

Crispy Beef Pizza Pinwheels
Serves a family of 4

Olive oil
1/2 red onion, finely diced
2 garlic cloves, finely sliced
400g lean beef mince
1 sprig of fresh rosemary, chopped
1 tbsp dried thyme
Black pepper and salt
1 glug of Worcestshire sauce
1 can of pizza crust, just like this one
1 cup crushed tomatoes
1/2 cup grated Parmesan
1/2 cup of grated cheddar
1 handful of parsley chopped

Start by softening the onion with the garlic in a little olive oil on a medium high heat in a large frying pan.  Add the beef to the pan and season well with black pepper, a little salt and the chopped rosemary and thyme.  Break the minced beef up over the base of the pan and allow it to really brown, turn crispy and almost caramelise.  Then add a good glug of Worcestshire sauce, stir it up, turn off the heat and just leave it.

Stretch or roll out your prepared pizza dough into a rectanglular-ish shape onto a chopping board or clean surface. My Chica loved helping with this part. With the longer edge closest to you, start to build the filling.  

Drizzle a little olive oil over the top of the dough with the crushed tomatoes and using the back of the spoon, smooth it out to the edges.  Sprinkle the parmesan over the top.

Next take the beef and distribute it evenly over 3/4s of the base, leaving the top 1/4 of the long edge with just the tomatoes and parmesan.  Then sprinkle the grated cheddar along the bottom edge. Then top the whole thing with the parsley.

  Now you need to roll up the dough, starting at the base rolling upwards… This is where the second pair of hands comes in handy!  When you have created a long pizza sausage, transfer onto some grease proof paper and pop in the freezer for 15 minutes to firm up.  Don’t worry if the dough stretches a little so that you get the odd tear whilst rolling. Squidge it back together and carry on!  This is a forgiving dish!


Preheat the oven to 190c or 375f.

Remove from the freezer and then cut into pinwheel slices about 1 inch thick.  Place them flat, side by side, in a baking dish allowing a little room for the dough to expand.

Cook in the oven for 15 minutes, or until the dough in the centre of the pinwheels are cooked, the cheese is melted and the edges are golden.


Serve straight away with a good crispy fresh salad.  Any leftovers can be eaten the next day at snacktime or even in a packed lunch box.  Or just make a second one whilst you prep for supper so as to ensure you definitely have some leftovers!

This was a great success at our supper table, and we will definitely be making it again on our next family movie night.



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