Pesto Pinwheels with Sundried Tomatoes

0 Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
1 Thaw the puff pastry, and place it on a floured surface. Use a rolling pin to roll it out a bit to flatten the tabs and make it thinner. It should be about 9"x16".
2 Brush the puff pastry with the pesto. Sprinkle on the sun-dried tomatoes, then the parmesan. Be sure to leave about ½" border on each side of the pastry so the filling won't fall out when you roll it up.
3 Roll the pinwheels slowly, and when completely rolled, seal with the egg wash.
4 Slice into 1/2" pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels.
5 Bake at 400°F for 15-20 minutes, or until the tops are golden brown.
6 Let cool for 10-15 minutes, then enjoy!