Pesto Pinwheels

You discover a box of frozen puff pastry in your freezer that needs to be used (the exact reason not having been established) and dessert is already planned, what do you do? Make a quick appetizer with pesto. Luckily when I make pesto from scratch, I most often freeze a few jars with the leftovers so it is most always available. A commercial brand of pesto would not be as flavorful.

Ingredients:
fresh homemade basil pesto
grated Romano cheese
puff pastry

Directions:

Thaw the puff pastry and set your oven to 375 degrees. Spread the pesto over the pastry, leaving a small border so you can seal the pastry to itself, and so the pesto will not fall out of the roll you are about to make. Add a generous amount of grated Romano cheese (twice what is in the photo) and tightly roll the pastry into a tube, sealing the end by pinching the end onto the roll. Slice the pastry roll into pieces that are a little less than an inch wide and place each disk on its side upon a baking sheet that has been layered with parchment paper (or buttered). Bake until puffed and lightly browned.