These crispy, cheesy, pull-apart pinwheels are stuffed with shaved beef, sautéed peppers, onions, mushrooms, and gooey cheese sauce, all wrapped in soft pizza dough. Perfect for game day, parties, or a fun weeknight meal, these pinwheels are easy to make and even easier to devour! Dip them in nacho cheese sauce for the ultimate bite!
1½cups shredded provolone cheese or Italian cheese blend
1tbspbutter
Method
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Heat a skillet over medium-high heat and add butter. Add shaved beef steak and cook for 5 minutes, until browned. Stir in bell peppers, onions, mushrooms, seasoned salt, black pepper, and Worcestershire sauce. Cook for 3 minutes, until veggies are soft. Remove from heat.
Lightly oil a sheet of parchment paper and roll out the pizza dough into a 9x13-inch rectangle. Spread nacho cheese sauce over the dough, leaving a 1-inch border around the edges. Evenly layer the steak and veggie mixture on top. Sprinkle shredded provolone cheese over everything. Using the parchment paper, roll the dough tightly like a cinnamon roll. Gently press the middle seam to seal the roll.
Slice the rolled dough into 7 pieces and place them in a cast-iron skillet, leaving space between each. Bake at 425°F for 20-25 minutes, or until golden brown and cheese is bubbly.
Remove from oven and let cool for a few minutes. Serve warm with extra nacho cheese sauce for dipping!