Using a large skillet, add beef, onions and garlic. Place pan over medium-high heat and cook, stirring occasionally, for 7-9 minutes or until beef is fully cooked.

Add diced tomatoes, Worcestershire sauce, Dijon mustard, salt and black pepper; stir until well combined. Continue cooking until all of the liquid has evaporated. (Note: If necessary, drain any excess liquid at this stage.)

Preheat oven to 400°F.

Spray a 12-cup muffin tin with nonstick cooking spray; set aside.

Working on a lightly floured surface, roll dough into a 12”x15” rectangle.

Spread hamburger filling evenly over dough, leaving ½” border on edges. Sprinkle ~¾ of the shredded Cabot cheese evenly on top.

Starting with a short side, roll dough into a tight log.

Use a serrated knife to slice log into 12 pinwheels. Place one pinwheel into each cup of the prepared muffin tin.

Brush tops of pinwheels with olive oil and then sprinkle sesame seeds on top.

Bake for 18-20 minutes, or until tops of pinwheels are light golden brown.

Remove pan from oven and sprinkle remaining shredded cheddar cheese on top of pinwheels. Continue baking for 2-3 more minutes, or until cheese has fully melted.

Let pinwheels cool in pan for several minutes before removing and serving.