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Beefy Cheesy Pinwheels

Name: Beefy Cheesy Pinwheels
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Cuisine: American/Classic
Ingredients: 1 LB Laura's Lean Ground Beef; 1 Pizza doughstore bought; 1/2 TSP Canola oil; 2 TSPS Onion powder; 1/4 TSP Red pepper flakes; 1/2 TSP Dried oregano; 1/4 TSP Dried basil; 1 TSP Garlic powder; Salt to taste; 1/4 Cup Spaghetti sauce; 1/4 Cup Ketchup; 1 Cup Monterrey jack and cheddar cheese; Dried parsley

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Ingredients

1 lb Laura's Lean Ground Beef
1 Pizza dough (store bought)
1/2 tsp Canola oil
2 tsps Onion powder
1/4 tsp Red pepper flakes
1/2 tsp Dried oregano
1/4 tsp Dried basil
1 tsp Garlic powder
Salt to taste
1/4 cup Spaghetti sauce
1/4 cup Ketchup
1 cup Monterrey jack and cheddar cheese
Dried parsley

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 40 Minutes
Cook Time: 20 Minutes
Total Time: 60 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Make pizza crust according to directions. You can also use store bought pizza dough.
Place oil in a pan over medium fire. When oil is hot, add ground beef, onion powder, garlic powder, oregano, basil, red pepper flakes and salt. Break meat up with the spoon as it cooks; cook until brown. Add ½ cup of water and let simmer until water evaporates. Remove from heat and add spaghetti sauce and ketchup and stir to combine. Allow to use before proceeding to the next step.

2. Preheat oven to 350 degrees. Roll pizza dough it a 15 X 10 rectangle. Spread meat evenly across the dough all the way to the end. Sprinkle 1 cup of cheese over the meat. Next roll the dough jelly roll style to form a log. Next cut into 12 equal pieces and place into a greased 13 X 9 pan. Set aside and allow to raise for 35-40 minutes. Place in preheated oven and bake for 20 minutes. Remove from oven and top with additional cheese and dried parsley and return to oven. Bake for an additional 3-5 minutes. Remove from oven. Place on a rack to cool. Serve warm.

Recipe credit: Jehan from "Jehan Can Cook" online blog