Pesto Pinwheels

1/2 Puff Pastry dough
7 oz pesto
1 cup mozzarella cheese, grated
Dust work table with bread flour.
Roll dough out into a 6x18 inch rectangle.
Do two book folds.
Roll into a 12x12" square.
Spread pesto onto pastry.Sprinkle with cheese. Roll up pastry and cut into  1/2 " pinwheels. Place on parchment paper.
Preheat oven to 425 degree (400 convection)
Refrigerate for 15 minutes
Bake for 8-10 minutes (5-8 convection) or until lightly browned.
Try it with dijon mustard, salami cut thin and cheese.