Roll out the puff pastry and spread with the pesto, top evenly with the shredded cheese. Roll from the long end. Place on a parchment paper lined cookie sheet, cover with plastic and refrigerate for 30-60 minutes at least. This will firm it up so it is easier to cut and make it flakier when it bakes.
Pre-heat oven to 375F (190C).
Remove the roll from the fridge and slice into 1/4 inch slices (more or less) and place again on the cookie sheet, cut side up, bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!
I used my Basil Pesto but I am sure you could use different types, such as Sun Dried Tomato Pesto or even a Zucchini Pesto.These are best eaten when they are baked. They will stay nice at room temperature for a few hours, but after some time they will start to soften.You can refrigerate the pastry roll ahead of time and then slice and bake it later. It will keep in the refrigerator for a few days.You can also slice the roll and freeze the individual pinwheels. Place them in a freezer container with wax paper separating the layers so they don’t stick. Freeze them for up to one month and then bake them as instructed. You don’t have to thaw them, but they will take a few minutes longer to bake if frozen.