Parmesan-Scallion Pastry Pinwheels

• 1 sheet frozen puff pastry (from a 17.25-ounce box), thawed
• 1 large egg, beaten
• 3 scallions, thinly sliced
• 1/4 cup plus 2 tablespoons grated Parmesan (1.5 ounces)
• kosher salt and black pepper

Heat oven to 400° F. Line a baking sheet with parchment.

Unfold the pastry and brush with the egg. Sprinkle with the scallions, ¼ cup of the Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.

Slice the log into ¼-inch-thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.

(The pinwheels can be baked up to 6 hours in advance; store covered at room temperature. Alternatively, make and freeze the log, tightly wrapped, up to 1 week in advance. Let thaw slightly before slicing and baking.)

Serves 8 (about 3 pieces).

VERDICT: These smelled and tasted delicious and were incredibly easy (once I remembered to take the dough out to thaw). They were a hundred times better hot than room temperature, so I don't think I'd take them to an event again. Keep.