• 1 package frozen puff pastry, thawed (17 1/4 ounce pkg)
  • 1 cup spinach pesto or other prepared pesto
  • 1/2 cup jarred roasted red bell pepper, chopped fine
  • 1 egg, beaten
Preheat oven to 400°. Roll each sheet of puff pastry on a very lightly floured surface into rectangle, 14 x 10 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 to 10 minutes or until golden brown. Makes 40 pinwheels.
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