Pinwheels with bacon and cheddar

Ingredients:

• 8 strips of bacon
• 170 g of cream cheese at room temperature
• 6 green onions, green parts only, thinly sliced
• 2 sheets frozen puff pastry (500g), thawed
• Flour, for dusting
• 110 g of grated cheddar
• 1 large egg

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. In a large skillet over medium-high heat, cook the bacon until crisp, 5–8 minutes. Transfer to a paper towel-lined plate to drain and cool slightly, then finely chop. Set aside.
3. In a small bowl, combine cream cheese and green onions. Season with salt and pepper to taste.
4. Lay the sheets of dough on a lightly floured work surface. Lightly roll each piece of dough into a 25cm square. Spread the cream cheese mixture over the entire surface of each piece of dough, leaving a small border. Sprinkle with cheddar and bacon. Roll the dough tightly into a log and pinch the seam shut. Place the dough, seam side down, on the work surface.
5. Using a sharp knife, cut both rolls into 12 circles, approximately 2 cm thick. Place 12 circles, spiral-side up, on each prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water until smooth. Brush the dough with the egg wash.
6. Bake until golden brown, 25–30 minutes. Serve the buns warm.