| Preheat oven to 400°. Roll each sheet of puff pastry on a very lightly floured surface into rectangle, 14x10 inches. Spread 1/2 cup of the pesto evenly over each rectangle to within 1/2 inch of long sides. Sprinkle with chopped peppers. Loosely roll pastry from narrow end; brush edge of roll with beaten egg and pinch into roll to seal. Cut into 1/2-inch slices, using a sharp knife. Place on ungreased cookie sheet. Bake 8-10 minutes or until golden brown.. | 
