Take the puff pastry out of the fridge and leave to rest for about 30 mins prior to cooking.
Sprinkle some flour on the worktop to stop the dough from sticking to the surface, rub some flour on the roller too. Preheat the oven to 200C/180C fan.
Cut the puff pastry into halves. Using one half, roll the pastry so that it’s even and about 2mm thick. If using pre-rolled puff pastry, cut it in halves too and roll each half individually, as it needs to be much thinner than it actually comes from the shop.
Spread the pesto on top of the pastry, so that it covers the whole surface.
Add the chosen toppings: evenly sprinkle with diced onion and pepper, salami and cheese.
Carefully wrap the dough into a roll, making sure the end of the dough sticks to the roll, add a little bit more pesto if needed. Bend and close both ends of the roll and cut the roll into slices. Remember to be super careful, as some fillings may fall out and the roll can move a little bit when doing that. Use a bread knife to slice it more easily.
Prepare a baking tray with greaseproof paper. Place the single slices onto the tray (flat side down), leaving at least 3cm gaps between them.
Repeat steps 4-7 with the other half of the pastry and put both baking trays into the oven at the same time. Bake for 20mins and enjoy!
Notes
Feel free to get creative and mix and swap the toppings!Here are some great alternatives: Tomato sauce or red pesto to spread; black olives, anchovies, ham, parmesan; black pepper or oregano for seasoning.