- Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in. Use parchment paper to line large baking sheet.
- Spread tapenade evenly over pastry, leaving a 1½ inch (4 cm) strip of pastry along edge furthest away from you bare. Sprinkle 1/4 cup (50 mL) of the Parmesan evenly over tapenade. Using pastry brush, brush bare strip of pastry with some of beaten egg. Starting at near edge, tightly roll the puff pastry up, jelly roll- fashion.
- Sprinkle remaining Parmesan on large square of waxed paper. Brush outside of pastry roll with some of remaining beaten egg. Roll over waxed paper to coat outside of roll in Parmesan. Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 400°F (200°C).
- Transfer semi-frozen pastry roll to cutting board. Using serrated knife, slice roll crosswise into 1/2-inch (1 cm) thick slices. Place each slice flat on prepared baking sheet, spacing well apart. Brush a little of remaining beaten egg over tops of slices. Bake in centre of oven for 18 to 20 minutes or until deep golden colour.
* (freeze time = 20 minutes)
| Nutritional Information |
| Calories 60 Cal; Fat 4 g; Sodium 100 mg; Carbohydrate 5 g; Fibre 0 g; Protein 2 g
Per 1 pinwheel serving | | |
