- 1 9x9 puff pastry sheet room temperate
- 2 tbsp butter melted
- 4 cloves garlic minced
- 2 tbsp parsley chopped
- 1/3 cup parmesan grated
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Lay out puff pastry sheet on a large piece of plastic wrap and let it come to room temperature.
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Preheat oven to 375 degrees F.
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In a small bowl, combine melted butter, garlic, and parsley. Spread the mixture out evenly on the pastry sheet. Sprinkle parmesan.
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Starting on one end, roll up the puff pastry sheet evenly into a log. Pinch the seam tightly to seal it. Cut into 9 rolls.
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Place rolls cut side up in a 9x9 inch baking dish coated with cooking spray.
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Bake for 20-22 minutes or until golden brown. Remove from pan to a wire rack.
To make this recipe ahead of time: Fully bake the pinwheels and let them cool. Arrange them on a baking sheet and freeze. Transfer to an airtight container or ziplock bag and store them for 3-4 weeks. Reheat on a parchment-lined baking sheet at 375 degrees F until warm.