Pesto Pinwheels

1 sheet frozen puff pastry
1/3 C pesto sauce, store-bought or homemade
1/2 C grated Parmesan cheese
1 egg — beaten with 1 teaspoon water

Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14-x-11 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 crosswide into 3/8 inch thick slices.
Place on lightly greased baking sheet and brush with egg mixture.
Bake at 400 degrees for 8 to 10 minutes or until golden brown.
Transfer to wire rack and serve while warm.
Makes about 35 pinwheels.