Prepare Dried Tomato & Garlic Pesto as directed on jar with olive oil and water. Microwave and cool completely; stir in Parmesan cheese. Roll each sheet of puff pastry into a 14 x 10 rectangle on lightly floured surface. Spread half of Dried Tomato & Garlic Pesto evenly over each rectangle to within 1 inch of sides. Starting at the 10-inch side, roll pastry; pinch to seal. Cut into 1/2-inch slices. Place on ungreased baking sheet; bake at 400° for 15-20 minutes or until golden brown. Serve warm. Makes 40 pinwheels.