Pesto Pinwheels Recipe
A sheet of frozen puff pastry
1 beaten egg with a tsp. of water
1/2 Cup Parmesan cheese, grated
1/3 Cup pesto sauce (homemade or bought from the store)
Puff pastry should be thawed out for 20 mins. then unfold it and roll it out to a 14×11-inch rectangle onto a surface that has been lightly floured. Evenly spread out pesto all over the rectangle then follow with a sprinkling of parmesan.
Beginning at the long edge, the pastry should then be rolled out like a jelly roll then sliced crosswise to around 3/8-inch thick pieces.
Put the pieces onto a baking sheet that has been greased lightly then brush it with the egg mixture. Bake the pinwheels in the oven for about 8-10 mins. at around 400′ F or just until it turns golden brown.
Take them out on the oven and allow to cool for a while on wire racks then serve them warm.
This dish makes around 35 pieces of pinwheels.
