Flaky Parmesan Pesto Pinwheels - cooking recipe

Ingredients

12 oz. cream cheese, at room temperature
1 c. grated Parmesan cheese
2 green onions, cut into 1-inch pieces
1/4 c. basil pesto
1 pkg. frozen puff pastry, thawed but cold

Preparation

In a food processor with a metal blade or a blender, process cream cheese and Parmesan until blended.
Add green onions and pulse until finely chopped.
Add pesto and process until thoroughly incorporated.
On a lightly floured board, roll one sheet of the puff pastry flat.
Spread half the cheese mixture over pastry, covering it completely.
Roll lengthwise, to make a log about
1 1/2-inches in diameter.
Wrap tightly in plastic wrap.
Repeat with the other pastry sheet.
Freeze logs until solid, several hours or months.
Remove logs from freezer 20 minutes prior to baking.
Preheat oven to 375\u00b0.
Slice logs into 1/4-inch rounds.
Place on ungreased baking sheets about 1 1/2 inches apart.
Bake for 10 minutes or until the pastry is lightly browned.