Directions

1. Line 2 sheet pans with parchment paper.
2. On a lightly floured work surface, roll 1 puff pastry sheet into a 12- x 14-inch rectangle. Cut a ½-inch strip off a 14-inch side to use for the shamrock stems (so that the rectangle measures about 12 x 13 inches), and set aside. Spread the dough rectangle evenly with half of the pesto all the way to the edges. Sprinkle evenly with half the Parmesan cheese.
3. With a 13-inch side parallel to you, tightly roll one side of the dough inwards to the center (as you would when making cinnamon rolls). Roll the opposite long side inwards to the center as well. Trim the ends of the log if needed to neaten them.