Everything you love about a cheeseburger, rolled into golden pinwheels and brushed with garlicky butter the second they leave the oven. Made for sharing — if they last that long.
Ingredients
For the roll-ups: 450 g ground beef; 1 pack of refrigerated croissant dough or pizza dough; 150 g shredded cheddar; ½ small onion, finely chopped; 1 tbsp ketchup; 1 tsp mustard; ½ tsp garlic powder; salt and black pepper. For the garlic butter: 45 g melted unsalted butter; 2 garlic cloves, minced; 1 tbsp fresh chopped parsley; 1 tbsp grated Parmesan (optional). To serve: pickle slices; ketchup, mustard, or burger sauce.
Method
Heat the oven to 190°C. Brown the ground beef with the onion in a skillet over medium heat until fully cooked, and drain the excess fat. Stir in the ketchup, mustard, garlic powder, salt, and pepper, then take off the heat and let the meat cool slightly. Unroll the dough on a lightly floured surface; if using croissant dough, press the perforations together to form one rectangle. Spread the beef evenly over the dough, leaving a small border, and cover with the cheddar. Roll up tightly from the long side into a log, seal the edge, and cut into slices about 2.5 cm thick. Arrange the pinwheels cut-side up on a lined tray and bake for 12–18 minutes until golden and cooked through. Meanwhile, stir the garlic and parsley into the melted butter, with the Parmesan if using. Brush the hot roll-ups generously with the garlic butter the moment they come out, rest a few minutes, and serve warm with pickles and your favourite sauces.
Tips
Mixing cheddar with mozzarella makes the filling even creamier; let the meat cool a little before rolling so the dough does not get soggy; do not overload the filling or the pinwheels lose their shape; serve them fresh from the oven for the best cheese pull.
