12 ounces cream cheese, at room temperature
1 cup grated Parmesan cheese
2 green onions with tops, cut into 1-inch pieces
1/4 cup pesto sauce (store-bought or homemade)
1 package (1 pound) frozen puff pastry, thawed until soft enough to roll, but still very cold
To make filling: In a food processor fitted with the metal blade, process cream cheese and Parmesan until blended. Add green onions and pulse until finely chopped. Add pesto and process until thoroughly incorporated.
To make pinwheels: On a lightly floured board, roll half (1 sheet) of the puff pastry into a 10-by-16-inch rectangle. Spread half the cheese mixture over pastry, covering it completely. Roll lengthwise like a jelly roll, starting at a long side, to make a log approximately 1 1/4 inches in diameter. Wrap tightly in plastic wrap. Repeat with remaining pastry and cheese mixture. Freeze logs until solid. (Logs may be frozen for several months.)
To bake: Remove logs from freezer about 15 minutes before baking. Place oven racks in upper-third of oven and preheat to 375 degrees. Slice logs into 1/4-inch rounds. Place on ungreased baking sheets (preferably the cushioned variety) about 1 1/2-inches apart. Bake for 10 to 13 minutes or until lightly browned. If baking 2 sheets in 1 oven, reverse their positions half way through the baking time. Serve warm. (Baked pinwheels may be stored in an airtight container at room temperature for several days, or frozen. Defrost at room temperature and reheat at 400 degrees for 3 to 5 minutes or until heated through.) Makes 100 pinwheels.
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