I love making things with puff pastry. I usually use Pepperidge Farm puff pastry and I had some in the freezer. I have made a lot of dessert type things with puff pastry. But I wanted to try a savory recipe.
I had shredded Parmesan and a few Lil Smokies left over from other recipes. I got a zucchini and worked up a recipe.

Zucchini Parmesan Pinwheels
1 cup grated zucchini, about a medium zucchini
1/2 cup shredded Parmesan
2 Lil Smoklies cut in cubes (optional)
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
2 Tablespoons Olive Oil
1 sheet Pepperidge Farm puff pastry
1 egg

Set out one sheet of puff pastry to thaw. Don't try unfolding it until it is warm enough to do so easily.
Preheat the oven to 425°. Place a sheet of parchment paper on a baking sheet.

In a medium bowl mix the zucchini, Parmesan cheese, garlic salt, and Italian Seasoning. I had a few Lil Smokies left over from making some bacon wrapped smokies. The recipe is also on this blog. I cut them in about 1/4 inch squares.
Drizzle 2 Tablespoons over the vegetable mixture. Stir and set aside.
Roll out the puff pastry to smooth out the fold lines. You may need a little flour on the counter to prevent sticking. I used a 3 1/2 inch circle cutter. Okay, it was 3 7/16 but that is a distinction without a difference.
Carefully cut six circles close to each other, leaving a strip on the side. Save the strip. Place about 2 Tablespoons of the zucchini mixture in the middle of one circle. Use a wet finger to moisten the edge all around the dough circle.
Gently stretch another circle and place it on top of the vegetable mound, lining up the edges. Press the edges together. Use a sharp paring knife and cut eight slits about 3/4 of the way to the center evenly around the circle.
Twist each wedge about 1/4 turn and use a bench scraper to transfer the pinwheel to the prepared baking sheet. Repeat with the over circles. I use a rolling pin to press out the saved strip.
You can use two sheets and make six pinwheels. That way you'll have some wasted puff pastry but I hate waste!
I cut the strip in half and then made two additional square zucchini pastries. Strangely, when I cut he slits and twisted them, they looked like a round pinwheel.
Beat an egg and brush each pinwheel.
Bake 20 minutes or until the pinwheels are golden brown.
Let cool about 5 minutes and transfer to a plate with a spatula.
This recipe made 5 pinwheels with only a few shreds left over and can be doubled to serve more.
I served it with a salad.
I loved the crispy pastry with the perfectly cooked zucchini and touch of salty cheese.