Pre-heat oven to 400 degrees F.

Line baking trays with parchment paper.

Unroll pastry and leave it on the parchment paper that it comes wrapped in otherwise it will stick to your board.

Spread the the olive tapenade on one piece of puff pastry and the artichoke and asiago tapenade on the other. Spread the tapenade so that there is a 1/2" border on the two long sides so the filling doesn't ooze out as you roll it. You can go right to the edge on the short sides.

Roll the pastry starting at the short end (roll it back the same way you unrolled it). Roll it tightly enough so that you have a nice pinwheel but not so tight you squeeze out the filling.

If the puff pastry is very soft and you don't have a very sharp serrated knife, place the cylinders in the freezer for about 15 minutes to firm up a bit.

Slice the cylinders a 1/2" thick using a sharp serrated knife and place each pinwheel on the baking tray with room for them to spread while baking.

Brush each pinwheel lightly with the beaten egg and sprinkle with a pinch of Parmesan cheese.

Bake for 15-18 minutes or until a nice golden brown.

Remove pinwheels from baking trays and place on a serving platter. Serve warm from the oven or at room temperature.