1 sheet Pepperidge Farm frozen Puff Pastry
1/3 c. pesto sauce (store-bought or homemade)
1/2 c. grated Parmesan cheese
1 egg beaten with 1 tsp. water

Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14x11 inch rectangle. Spread evenly with pesto sauce and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices. Place on lightly greased baking sheet and brush with egg mixture. Bake at 400 degrees F. for 8 to 10 minutes or until golden brown. Transfer to a wire rack and serve while warm. Makes about 35 pinwheels.

Variation: Substitute store-bought honey-mustard for pesto and Parmesan cheese; assemble and bake as directed.