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..