Check out my personal pizzas made with puff pastry in one of my first posts over a year ago...or not!
1/2 cup grated Asiago cheese, parmesan and fontina (you can use what ever cheese that you like)
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons pesto sauce (you can use more)
1/4 cup sun dried tomatoes (I used less just because my husband doesn't like too many)
1 egg, beaten
Spread pesto over puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place sun dried tomatoes in single layer atop pesto. Top with cheese mixture. Brush borders with egg. Starting at long side, roll up pastry, sealing egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day. Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes.
These flaky, cheesy appetizers are so versatile you can add any filling that you like, or make them any size you like. I also made some that had spinach, garlic and cheese. I chopped some fresh spinach instead of the sun dried tomatoes. You can add some dijon, sriracha sauce, or red pepper flakes for a little heat.