- Spread pesto over puff pastry sheet, leaving a 1⁄2 inch border around edge.
- Scatter over cheese and cranberries. Brush edges with beaten egg. Starting from one side, roll up pastry tightly to enclose filling. Wrap pastry roll in plastic wrap and chill for 30 minutes.
- Preheat oven to 400º.
- Remove plastic wrap from roll. Brush roll with egg. Cut roll into 8 slices. Place each slice, cut-side up, on a baking-paper-lined tray.
- Bake for 20 minutes, or until golden.
243 Calories, 6 g Protein, 15 g Carbohydrates, 1 g Fiber, 18 g Total fat (6 g sat), 206 mg Sodium, ★ Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Phosphorus