Taco Tuesday Pinwheels

Taco Tuesday Pinwheels are a new twist on your traditional taco meal. Chewy Sourdough Pizza Dough wraps around tender Venison, creamy cheese, and taco seasoning making these the perfect bite.

The Inspiration

We LOVE “Taco Tuesday” in our household. However, you can only make tacos so many ways before it just becomes the same ‘ole, same ‘ole. Thus, came the Taco Tuesday Pinwheel inspiration.

After making the Sourdough Pizza Dough, I realized I could easily use this as the platform for holding taco filling. Thus, the inspiration for Taco Tuesday Pinwheels formed.

Allergen-Friendly Pinwheels

Those of you who may be on the Sourdough journey may already know that although Sourdough is not gluten-free, the processes to make Sourdough significantly reduce the gluten.

The pinwheel dough was made with Sourdough Pizza Dough and fermented for 24+ hours. Because of the longer fermentation (rising) time, the Sourdough Pizza Dough was significantly gluten-reduced.

The seasoning for the ground Venison is also allergen-friendly. The taco seasoning I specifically used for this recipe was Siete’s Mild Taco Seasoning. This brand, in general, is grain-free, dairy-free, non-GMO, gluten-free, soy-free, and vegan.

The Pinwheel Ingredients

• Ground Venison (Bison, Beef, or Turkey work well, too)
• Siete Mild Taco Seasoning
• Shredded Mexican or Cheddar Cheese
• Sourdough Pizza Dough

Cooking the Ground Venison

1. In a Dutch Oven or deep skillet over medium heat, brown the ground Venison.
2. As the Venison is browning, add the packet of Siete Mild Taco Seasoning. Stir to combine.
3. Once the Venison is cooked through (about 10-15 minutes), turn off the heat and let the meat cool to room temperature.

Sourdough Pizza Dough

1. Next, take out the Sourdough Pizza Dough (either out of the refrigerator or on the counter), and roll out each of the 4 sections of dough into a rectangular shape.
2. Then, take the cooled Venison and spread 1 to 1.5 c. of meat around the dough.
3. Next, take a handful of shredded cheese (roughly 1/4-1/2 c.) and spread it on top of the Venison.

Roll Up the Pizza Dough

1. Then, take the longer edge of the dough and slowly roll it up to make a tube shape (almost like you’re rolling for cinnamon rolls).
2. Next, place the rolled dough on a parchment-lined baking sheet and place it in the refrigerator for 15-30 minutes (this will help everything set up and will be easier to cut).

Bake the Pinwheels

1. Then, preheat the oven to 400 degrees.
2. Once the dough has cooled, use a sharp knife and cut each slice into 1 to 1.5-inch slices (or pinwheels). Lay each slice on a parchment-lined baking sheet.
3. Bake the pinwheels for 15-25 minutes (this largely depends on thick you slice your pinwheels and/or how cold your dough is. If you take your dough straight out of the refrigerator and place it into the oven, your pinwheels will take closer to 25 minutes to bake).

Plating and Serving the Pinwheels

1. Finally, place the Taco Tuesday Pinwheels on a serving plate of your choice. You can enjoy these pinwheels hot or at room temperature and alongside your favorite dipping sauce such as Chuy’s Jalapeno Ranch Sauce. Enjoy!

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Taco Tuesday Pinwheels

Yield: 24 Pinwheels

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Taco Tuesday Pinwheels are a new twist on your traditional taco meal. Chewy Sourdough Pizza Dough wraps around tender Venison, creamy cheese, and taco seasoning making these the perfect bite.

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Ingredients

• 1 lb. ground Venison (Bison, Beef, or Turkey work well, too)
• 1 packet, of Siete Mild Taco Seasoning
• 2-3 c. shredded Mexican or Cheddar Cheese
• 1 batch of Sourdough Pizza Dough

Instructions

1. In a Dutch Oven or deep skillet over medium heat, brown the ground Venison.
2. As the Venison is browning, add the packet of Siete Mild Taco Seasoning. Stir to combine.
3. Once the Venison is cooked through (about 10-15 minutes), turn off the heat and let the meat cool to room temperature.
4. Next, take out the Sourdough Pizza Dough (either out of the refrigerator or on the counter), and roll out each of the 4 sections of dough into a rectangular shape.
5. Then, take the cooled Venison and spread 1 to 1.5 c. of meat around the dough.
6. Next, take a handful of shredded cheese (roughly 1/4-1/2 c.) and spread it on top of the Venison.
7. Then, take the longer edge of the dough and slowly roll it up to make a tube shape (almost like you’re rolling for cinnamon rolls).
8. Next, place the rolled dough on a parchment-lined baking sheet and place it in the refrigerator for 15-30 minutes (this will help everything set up and will be easier to cut).
9. Then, preheat the oven to 400 degrees.
10. Once the dough has cooled, use a sharp knife and cut each slice into 1 to 1.5-inch slices (or pinwheels). Lay each slice on a parchment-lined baking sheet.
11. Bake the pinwheels for 15-25 minutes (this largely depends on thick you slice your pinwheels and/or how cold your dough is. If you take your dough straight out of the refrigerator and place it into the oven, your pinwheels will take closer to 25 minutes to bake).
12. Finally, place the Taco Tuesday Pinwheels on a serving plate of your choice. You can enjoy these pinwheels hot or at room temperature and alongside your favorite dipping sauce such as Chuy’s Jalapeno Ranch Sauce. Enjoy!

Notes

This recipe calls for Sourdough Pizza Dough as the vessel for holding the Venison and cheese mixture. However, if you do not have time to make Sourdough Pizza Dough, using store-bought pizza dough will work just fine.