Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Make sure your puff pastry is thawed per package instructions but still cool to the touch—this helps it puff properly.

Make the filling: In a small bowl, mix the pesto, garlic powder, red pepper flakes, and a drizzle of olive oil. Season with a pinch of salt and pepper. If using spinach or nutritional yeast, stir those in too.

Roll out the pastry: Lightly flour your counter. Unfold the puff pastry and gently roll it into a rectangle, about 10x12 inches. Don’t press too hard; you want to keep the layers intact.

Spread and sprinkle: Spread the pesto mixture evenly over the pastry, leaving a 1/2-inch border on one long side. Sprinkle the vegan cheese evenly on top.

Roll it up: Starting from the long side opposite the border, roll the pastry into a tight log. Use the clean border edge to seal. If it doesn’t stick, brush the border lightly with dairy-free milk and press to seal.

Chill the log: Transfer the log to the fridge for 10–15 minutes. Chilled dough cuts cleaner and bakes flakier.

Slice: Using a sharp knife or serrated knife, slice the log into 1/2-inch rounds. You should get about 16–18 pinwheels. Place them on the lined baking sheet, spaced about an inch apart.

Brush and top: Brush the tops lightly with dairy-free milk for shine. Sprinkle with sesame or poppy seeds if you like.

Bake: Bake for 14–18 minutes, until puffed and golden brown. Rotate the pan halfway through for even browning.

Cool slightly and serve: Let them rest for 5 minutes on the tray. Serve warm or at room temperature. They crisp up as they cool.