I used to LOVE it when my high school canteen would make these, they were so yummy and filling.
With these beauties, you can add pretty much whatever tickles your fancy, you can just add tomato paste and cheese and roll, or you can do what I did and add crispy bacon and some chilli flakes. There is even a taco version with minced meat and tomato paste and cheese, and once cooked, top with sour cream! For every puff pastry sheet, you can normally make about 8 – 13 individual pinwheels, so use as many sheets as you need for desired amount.
Rolled puff pastry, thawed
Tasty/Cheddar or Parmesan Cheese
1 egg, beaten
Mixed herbs and spices (to your liking)
Preheat oven to 180°C fan forced. Spread pastry on a lightly floured surface and spread a layer of tomato paste over it, leaving a 1cm border around the edges. Arrange toppings (if any) evenly over the top, then scatter with grated cheese.
Starting at one end, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes.
Take a sharp knife and cut the roll into 8-12 equal slices, laying them flat on a non-stick baking tray. Brush each pinwheel lightly with a beaten egg and sprinkle with desired herbs (I use garlic salt and chilli flakes).
Bake for 12-15 minutes until puffed and golden. Leave to stand for 5 minutes before serving.