Shelly's Recipe

ITALIAN PINWHEELS

Category: Roll Ups / Pinwheels

2 pkg (17.3 oz each) frozen puff pastry, thawed
2 containers (7 oz each) refrigerated basil pesto, sun-dried tomato pesto or yellow pepper pesto
1 egg, beaten

Heat oven to 400. Roll each sheet of puff pastry into 14x10 inch rectangle on lightly floured surface. Spread half of a container of pesto over each rectangle, leaving a 1/2 inch edge on long sides. Loosely roll pastry from short end; brush seam end with egg and pinch to seal. Cut into 1/2 inch slices. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.