Recipe: Pesto Pinwheels

Pesto Pinwheels
Source: rec.food.cooking/Linda Nellett

Here's a recipe from the Chicago Tribune (I think?)
You can make ahead and keep in the freezer for up to a month.

12 ounces light cream cheese, softened
1 cup Parmesan cheese, grated
3 small green onions, cut in 1 inch pieces
3/4 cup pesto sauce, drained
1 pound frozen puff pastry sheets, thawed

In a food processor or blender, combine both cheeses and the green onions and mix until smooth. Add the pesto and mix well.

Unroll one sheet of puff pastry and roll to extend the length to 16 inches. Spread halft the cheese mixture over, bringing it all the way to the edges. Starting at the long side, roll up into a tight cylinder. Repeat with remaining puff pastry and cheese mixture. Wrap in plastic wrap and freeze at least 2 hours or as long as a month.

Heat oven to 400 degrees. Unwrap cylinders. With a sharp serrated knife, cut into 1/4 inch slices. Arrange on ungreased baking sheets. Bake until golden, about 10 minutes. Serve warm.