1 tablespoon dijon or yellow mustard
1 pound ground meat, any variety
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 cup cheese, shredded, your favorite variety additional 1 cup of cheese, if desired
1 tube refrigerated pizza dough
cooking spray
Preheat your oven to 425 degrees. Prepare a muffin pan with either 6 or 12 holes. Coat with cooking spray and set aside. In a large skillet, over medium to medium high heat, place oil and wait for it to shimmer or until a drop of water flicked in it dances. Add beef, salt and pepper. Stir with a wooden spoon, breaking up the meat as you go into small pieces. Continue until brown, around 7 minutes. Add onion and cook for a minute or two until tender. Remove skillet from heat and add ketchup, Worcestershire sauce, and mustard. Set aside until cooled down, about 10 minutes. Add 1 cup of your shredded cheddar. Stir until incorporated. You have the option to add some more cheese if you want to or think it is needed. Taste the mixture to see if you prefer more ketchup or mustard as well. Open your tube of dough according to package directions. Unroll dough and grab your rolling pin. Roll out into a large rectangle. Spread hamburger mixture evenly over top of the dough, leaving a 3/4 inch border. Roll, starting at the longer sides, into a tight log. Just like rolling up a carpet! Slice into 6 or 10-12 pinwheels (does your muffin pan have 6 or 12 holes?) The number of pinwheels will depend on your log size, or how thick you slice the pinwheels. Ideally your pinwheels should be around 1 inch thick. Place each in one into a hole in your prepared muffin pan. Bake until they are a nice golden brown color, around 20 minutes, sometimes less, sometimes more. You can also add a pinch of shredded cheese on top of each pinwheel once they are cooked. I allow the cheese to melt while the pinwheels are resting in the muffin pan. Regardless, allow pinwheels to cool for 5 minutes in the pan before serving.