This is a sponsored post written by me for BeyondMeat Beef Crumbles. All opinions are 100% my own.
Because a tainted river ruined our weekend plans, we had to throw an impromptu fiesta on Saturday. All impromptu fiestas need sombreros, maracas, margaritas, and snacks. Surprisingly, I had all of those things on hand. Except the snacks, so I needed some snacks FAST. Chips and salsa, done. Veggie taco dip, done. Taco pinwheels? In the oven, looking delicious.
These pinwheels were the true star of the evening (uhhh other than Josh. It was his birthday after all 😉 ). I had people ask me why I would make something I can’t eat, which I responded to by taking a big bite of these guys. What could possibly be in these that looks, tastes, and feels like beef, but isn’t beef? These no-beef, beefy crumbles from BeyondMeat, of course. Realistic enough to be beefy without being beefy. So, its soy, right? Has to be soy. Or vital wheat gluten? Nooooope! These little nuggets are made from pea protein — non-GMO and naturally gluten free, meaning more people can get their hands (and mouths) on them.
What’s even better? Everyone can get a FREE coupon! Free! Probably so you’ll all get hooked like I am. You can also win a swag kit with t-shirts, hats, and more coupons for BeyondMeat and one winner will get swag + $100 gift card to a BeyondMeat retailer partner of their choosing. Can’t wait? Check out the store locator to in find where they’re sold. There’s also chicken strips which are delicious (I’ve had them at Tropical Smoothie café – it’s pretty exciting when meat swaps are available in chain restaurants!). You can also hear more about BeyondMeat in the NY Times and on the Today Show.
1 pizza’s worth of dough, ready to use (store bought, homemade, in a tube, whole wheat — any will work!)
11 oz package BeyondMeat beefy crumbles
⅓ c taco seasoning
1 c cheese (I used ½ c reduced fat sharp cheddar and ½ c reduced fat Colby jack)
Preheat your oven to 400 degrees F and spritz a standard sized baking sheet with nonstick spray.
Thaw the beefy crumbles or microwave for 2 – 3 minutes until just barely not frozen. Stir in the taco seasoning (no need to add any extra liquid)
Roll and stretch the pizza dough to fill the entire baking sheet.
Sprinkle seasoned beefy crumbles over the dough, leaving a 1 inch space empty along one of the long edges. Press down lightly into the dough. Sprinkle evenly with cheese.
Roll the dough like you would a cinnamon roll (tightly rolling longways towards the side with the empty edge). Press along the seem to seal together (using a small amount of water, if necessary).
If you have the luxury of time, freeze for half an hour, as this will make it easier to cut (or use a very sharp knife if you absolutely cannot wait). Cut into 12 – 16 pieces about 1 – 1½ inches wide. Separate and place at least an inch apart (on the same greased baking sheet you assembled on). If your dough is too thin to easily separate and the bottoms try to fall apart, you can leave these sliced, but still log shaped, and they will cook through just fine (But you’ll miss out on the dough getting a nice crust).
Bake for 15 minutes, until the dough is cooked through.
Serve as is or with traditional taco toppings.
As a party snack, serving size is one piece. We also had these for dinner and ate 4 pieces each (made a total of four servings).