Tomato Basil Pinwheels

I've made this tasty appetizer a few times and its always been a huge hit.  The flaky puff pastry is a perfect compliment to the garlicky sun-dried tomato pesto filling.  The entire process from start to finish takes about 30 minutes to make and it is well worth the effort.

1 1/4 cup sun-dried tomatoes
5 cups fresh basil
3 tbsp chopped garlic cloves
1 cup freshly grated parmesan cheese
1 tsp salt
1 tsp freshly ground black pepper
3/4 cup olive oil
1 sheet puff pastry
1 egg whisked with 1 tbsp water to make egg wash

1. Blend sun-dried tomatoes, basil, garlic, salt and pepper in a food processor for about 30 seconds
2. Add cheese to food processor and blend for another 30 seconds
3. Stream olive oil into food processor while blending other ingredients
4. Preheat oven to 400 degrees
5. Roll thawed puff pastry onto floured board or counter
6. Spread tomato basil pesto over puff pastry sheet within a 1/2 inch of all edges
7. Gently roll the puff pastry into a spiral
8. Wrap in plastic wrap and put in freezer for five minutes
9.  Remove pastry roll from freezer and quickly slice roll into 1/2 inch spirals
10.  Place spirals on a baking sheet and lightly coat top with egg wash

11.  Bake for 6 minutes then flip pinwheels and bake for an additional 5 minutes

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