Ingredients:

  • 1 sheet (approx. 320g/11oz) ready-made puff pastry
  • 4 tbsp (60ml) green pesto
  • 100g (3.5oz) sun-dried tomatoes, oil-packed, drained and chopped
  • 150g (5.3oz) mozzarella cheese, grated
  • 100g (3.5oz) salami, thinly sliced and chopped
  • 1 large egg, beaten
  • 1 tbsp milk (optional)
  • 1 tbsp grated Parmesan cheese
  • Pinch of dried oregano
  • Black pepper, to taste

Instructions:

  1. Gently mix the pesto, sun-dried tomatoes, mozzarella, and salami in a bowl. Set aside.
  2. Unfold the puff pastry sheet on a lightly floured surface. If necessary, gently roll it out to an even rectangle, about 12x16 inches.
  3. Spread the pesto mixture evenly over the puff pastry sheet, leaving a small border at the edges. Sprinkle with dried oregano. Season with Black Pepper.
  4. Starting from one long side, tightly roll the pastry into a log, similar to making a Swiss roll.
  5. Wrap the log tightly in cling film and chill in the refrigerator for at least 15 minutes (or up to 30 minutes) to firm up.
  6. Preheat oven to 200°C/400°F/Gas Mark 6 (Adjust for fan ovens). Line the baking sheet with parchment paper. Remove the chilled pastry log from the refrigerator and slice it into 1-inch thick rounds.
  7. Arrange the pinwheels on the prepared baking sheet, leaving some space between them.
  8. In a small bowl, whisk together the egg and milk (if using). Brush the tops of the pinwheels with the egg wash. Sprinkle with Parmesan cheese. Bake for 20-25 minutes, or until golden brown and puffed up.
  9. Remove the pinwheels from the oven and let them cool slightly on the baking sheet before serving.