Puff pastry cheese swirls

My wife decided she had to use up some old frozen puff pastry which passed “best-by date” by a year. She found a recipe for broccoli based cheese swirls on the back of the puff pastry box and decided to make them. In addition, she found some pesto we had made and frozen sometime ago and decided to use the pesto to make a pesto based cheese swirl. Sort of killing two birds with one stone approach. 

As usual, I ask my wife to provide how-to.

Ingredients:
two sheets of frozen puff pastry

For the Broccoli based cheese swirl
The amounts of all the ingredients are arbitrary and are generally enough to cover the sheets.
Cooked broccoli finely chopped (spinach could also be used)
Scallion finely chopped
Various cheeses grated your choice (I used smoked gouda, mozzarella, and Parmesan.)

For the pesto based cheese swirl
Pesto to cover the sheet of puff pastry
Various cheeses grated. (I used Monterey Jack, Cheddar and Parmesan

Directions:
Thaw the sheets of puff pastry. Spread the ingredients to cover the sheets (#1 & 2 for the pesto) and (#3 for the broccoli) based. Roll up the sheets and slice into 1 inch thick pieces. Cook in a 400 F degree oven for 15 to 20 minutes until the swirls are golden brown.

These make a wonderful alternative to the traditional cheese tray. The pastry was light and crunchy. The cheese was nicely melted and toasted. The scallion flavor came through and really made the broccoli based rounds. While both cheese swirls were very good, in a contest of pesto versus broccoli I am completely biased in favor of pesto. (Actually it may not even be a contest).