Puff Pastry Pinwheels with Pesto

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle of approximately 10x12 inches.

Spread the basil pesto evenly across the surface of the pastry, leaving a 1/2-inch border around the edges.

Sprinkle the shredded parmesan cheese over the pesto layer.

Starting from one of the long sides, roll the pastry tightly into a log shape.

Using a sharp serrated knife or unscented dental floss, slice the log into rounds about 1/2-inch thick.

Place the pinwheels onto the prepared baking sheet, leaving at least 1 inch of space between them for expansion.

Lightly beat the egg and brush it over the tops and sides of each pinwheel to ensure a golden finish.

Bake for 18-20 minutes, or until the pastry is puffed and deep golden brown.

Remove from the oven and let cool on the pan for 5 minutes to allow the cheese and pesto to set before serving.