Preheat the oven to 375 degrees. Prepare a baking sheet by lining with non stick spray

Brown the meat and drain and return to the pain

Add in the minced garlic and cook about 1-2 mins until well distributed.

Add in the taco seasoning packet and water. Mix well

Add in the salsa and let cook about 2-3 mins, until well incorporated, set to the side.

Unfold the puff pastry on a flat surface. Gently roll with a rolling pin thin out just a little (this step can be omitted).

Spread the meat mixture evenly on the dough.

Sprinkle the cheese over top.

If you like your tacos extra cheesey, add cheese first, then meat, then top with more cheese.

Starting at the long edge closest to you, begin to roll up the dough (cinnamon bun- style).

Roll it up tightly. Seal the edge all along the roll.

Use a serrated knife to cut the roll evenly into one-inch slices for appetizer size and 2 inch slices for dinner portion sizes.

Place the taco pinwheels on the prepared baking sheet, leaving a little space between them.

Bake the pinwheels for 10 to 12 minutes or until the pinwheels are golden brown, for dinner sized they will need to cook 25-30min

Serve hot with your favorite toppings, mexican rice or chips and salsa