350g roll Edmonds flaky puff pastry, thawed
100g parmesan, grated
6 Tbsp pesto
1. Unroll the pastry and gently spread with pesto. Sprinkle parmesan on top. Roll tightly from each long edge to the centre, creating a double roll joined in the middle. Wrap in cling film and freeze for 1 hour.
2. Preheat the oven to 200°C. Line two oven trays with baking paper.
3. Remove cling film then slice roll into 1cm thick slices. Place on trays around 10cm apart.
4. Bake for 12-15 minutes until well risen and golden. Serve immediately.