Begin by gathering all your ingredients for the Easy Pesto Pinwheels. Preheat your oven to 400°F (200°C).

On a lightly floured surface, carefully roll out the chilled puff pastry into a rectangle, aiming for about ¼ inch thick.

Spread a generous, even layer of pesto across the entire surface, leaving a small border around the edges. Next, sprinkle an even layer of cheese over the pesto.

Starting from one edge of the rectangle, carefully roll the pastry tightly into a log shape, pressing to seal the edge.

Using a sharp knife, slice the log into even pinwheels, about 1 inch thick. Clean the knife with a damp cloth between cuts if needed.

Place the sliced pinwheels on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes until puffed and golden brown.

Allow the Easy Pesto Pinwheels to cool slightly on the baking sheet before serving warm or at room temperature.