Preheat your oven to a warm 375 degrees Fahrenheit. Prepare a baking sheet by giving it a light spray with nonstick spray.
In a sturdy skillet, cook the ground beef over medium-high heat until it’s nicely browned. Toss in the diced onion and minced garlic, and keep cooking until the onion is tender and the meat is fully cooked.
Once cooked, drain any excess fat from the skillet.
Now it’s time to add flavor! Stir in the chili powder, salt, pepper, cumin, onion powder, dried oregano, and paprika. Pour in the Rotel and let everything cook for an additional 3 to 4 minutes. Remove this fragrant mixture from the heat and set it aside.
On a clean flat surface, roll out the puff pastry until it’s a large rectangle, about 18 inches long.
Spread the delightful beef mixture evenly over the puff pastry. Sprinkle the shredded cheese generously on top.
Starting from the long edge closest to you, roll the dough up tightly, just as you would with a cinnamon roll. Be sure to seal the edge to keep everything inside.
With a serrated knife, slice the roll into one-inch pieces. It’s helpful to wipe the knife with a wet paper towel between cuts to prevent sticking.
Place the pinwheel slices on the prepared baking sheet, making sure to leave a bit of space between each one.
Bake in your preheated oven for 10 to 12 minutes, or until the pinwheels are a lovely golden brown.
Serve these tantalizing bites hot, accompanied by your choice of optional garnishes like lettuce, tomatoes, sour cream, or guacamole.