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Cheese Steak Pinwheels

Savory pinwheels filled with caramelized onions, peppers, seasoned beef, and melted provolone for an easy party-ready snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 pinwheels

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 tablespoons sugar
  • 2 onions sliced
  • 2 green bell peppers sliced
  • 1 lb tri-tip (or preferred cut) thinly sliced
  • 1/3 cup Rondele Garlic and Herb Spread or plain or flavored cream cheese
  • 1 can Pillsbury pizza dough
  • 6 slices provolone cheese

Instructions

  • Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the sliced onions, sprinkle with the sugar, and cook, stirring occasionally, until caramelized, about 10–12 minutes.
  • Stir in the sliced green bell peppers and cook until the peppers are tender, about 3–5 minutes; transfer the mixture to a bowl and set aside.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
  • Add the thinly sliced tri-tip and cook, stirring occasionally, until browned, about 4–6 minutes.
  • Stir the Rondele garlic and herb spread (or cream cheese) into the cooked beef until combined, then remove from heat and let cool until warm, about 15–20 minutes.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Roll the pizza dough out into a rectangle on a lightly floured surface. Top the dough evenly with provolone slices, then spread the beef and vegetable mixture over the cheese.
  • Starting at one long edge, roll the dough into a tight log. Slice the log into 3/4-inch pinwheels.
  • Place the pinwheels on the prepared baking sheet about 2 inches apart and bake at 350°F until golden brown on top, about 9–11 minutes.
  • Remove from the oven and cool for 5–7 minutes before serving.

Equipment

  • Large Skillet
  • Knife
  • Cutting Board
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Measuring spoons

Notes

  • Use thinly sliced beef for easy rolling.
  • Allow the meat mixture to cool slightly before assembling to prevent soggy dough.
  • Slice pinwheels evenly for uniform baking.
  • Do not overfill the dough to avoid leaking while baking.