After rolling up and slicing the pinwheels like cinnamon buns, we bake them until the crust is golden and crispy and the filling is sizzling.
WHY THIS RECIPE WORKS
A spiral of meaty, well-seasoned filling is encased inside a cheesy, biscuit-y dough for these pinwheels. We add ketchup, mustard, and Worcestershire sauce to our browned meat for built-in condiments. Premade biscuit mix means the dough com...