Gluten-Free JOC Appetizer: Pesto Puff Pastry Pinwheels

Ingredients:

1 sheet gluten-free puff pastry (store-bought or homemade)
1/4 cup gluten-free pesto sauce
1/4 cup grated gluten-free Parmesan cheese
1/4 teaspoon black pepper
1 egg, beaten (for egg wash)
Gluten-free cooking spray (for greasing)
1 tablespoon gluten-free pine nuts (optional, for garnish)
1 tablespoon gluten-free fresh basil leaves, chopped (optional, for garnish)
1 tablespoon gluten-free sun-dried tomatoes, finely chopped (optional, for garnish)

Instructions:

Preheat your oven to the temperature recommended for the gluten-free puff pastry or according to your homemade pastry recipe.
Roll out the gluten-free puff pastry on a lightly floured surface or between two sheets of parchment paper.
Spread a layer of gluten-free pesto sauce evenly over the entire pastry sheet, leaving a small border along one edge.
Sprinkle grated gluten-free Parmesan cheese and black pepper over the pesto.
Starting from the opposite edge, carefully roll up the pastry sheet into a tight log.
Brush the edge with a little beaten egg to seal the roll.
Slice the log into 1/2-inch thick pinwheels.
Place the pinwheels on a baking sheet lined with parchment paper and lightly greased with gluten-free cooking spray.
Brush the tops of the pinwheels with beaten egg for a golden finish.
Optionally, garnish each pinwheel with gluten-free pine nuts, chopped gluten-free fresh basil leaves, and finely chopped gluten-free sun-dried tomatoes.
Bake in the preheated oven for about 12-15 minutes or until the pinwheels are puffed and golden.
Remove from the oven and let them cool slightly.
Serve these delightful Gluten-Free Pesto Puff Pastry Pinwheels as a tasty appetizer (joc appetizer) at your next gathering. Enjoy!