Starting from one of the long edges, tightly roll the puff pastry into a log. Seal the edge by pressing gently.
Chill the roll:
Place the rolled pastry in the refrigerator for 10–15 minutes. This makes slicing easier.
Slice into pinwheels:
Using a sharp knife, slice the chilled roll into 1/2-inch thick pieces.
Prepare the pinwheels for baking:
Arrange the slices on the prepared baking sheet, leaving space between each pinwheel.
Beat the egg in a small bowl and brush the tops of the pinwheels with the egg wash. Sprinkle with Italian seasoning or parsley if desired.
Bake:
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