Taco Pinwheels

Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper, a silicone baking mat or by spraying lightly with non-stick cooking spray.
Over medium high heat, place ground beef into a skillet or pan, and break up well. Cook until no longer pink. Once completely cooked, drain off any excess grease.
Once drained, stir in the minced garlic, chili powder, salt, pepper, cumin, onion powder, dried oregano, paprika and the 10 oz can of Rotel. Mix well and let cook on for 3-4 minutes before removing it from the heat. Set this aside.
After cooking the beef, unroll the puff pastry dough on a flat even surface. Then press the dough into an approximate 18 inch long rectangle.
Take the set aside ground beef mixture and spread it evenly over the rolled out puff pastry. Sprinkle the cheese evenly on top of the meat mixture.
Rolling: Beginning at the shorter edge closest to you, roll up the dough and meat mixture tightly, like you would roll a cinnamon roll. Make sure to gently pinch/press to seal the edge along the longside of the roll.
Once it’s rolled tightly, take a serrated knife to cut the roll evenly into one-inch slices. Make sure to wipe off excess filling between cuts with a wet paper towel.
Place rolls onto prepared baking sheet, leaving a bit of space between each one. Place baking sheet into the oven and bake for 10 to 12 minutes, watching closely until the pinwheels are golden brown.
Once baked, remove from the oven and serve hot with your optional garnishes.