Directions

1. 1

   Preheat your oven to 350°F. Lightly coat an 8×8-inch baking pan with cooking spray and set aside.

2. 2

   On a floured work surface, unroll the crescent roll dough and gently separate it into individual rectangles along the perforated lines. Press and pinch all seams together firmly to create solid rectangles without breaks.

3. 3

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces as it browns, until no pink remains and it reaches 160°F internally. Drain any excess fat from the pan, then add the taco seasoning and stir until evenly coated. Transfer the seasoned beef to a paper towel-lined plate to absorb any remaining oil.

4. 4

   Lay out the sealed crescent rectangles on your work surface. Spread a thin, even layer of sour cream across the surface of each rectangle, leaving a small border on all sides.

5. 5

   Divide the cooked seasoned beef, sliced scallions, pepper jack cheese, and Cheddar cheese evenly among the rectangles, sprinkling them over the sour cream.

6. 6

   Beginning at one short end of each rectangle, tightly roll the dough toward the opposite end. Pinch the seam and ends to seal them well. Slice each roll crosswise into 5 or 6 equal pinwheels.

7. 7

   Arrange the pinwheels cut-side up in the prepared baking pan. Lightly brush the tops and sides with melted butter.

8. 8

   Bake in the preheated oven for 12 to 15 minutes, until the rolls are puffed and golden brown. Remove from the oven and serve warm.