Pesto Chicken Roll Up

This recipe is pretty good. Simple to put together. Plan some time for the puff pastry to thaw. I will probably make again.

Recipe: The Hub Café/Fox News

1 package of puff pastry (2 sheets)
pesto sauce (7 oz. container or 1 cup of homemade)
2 cups of baby spinach
2 cups of cooked chicken cut into bite sized pieces
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 tsp garlic salt
1 egg, lightly beaten

Cook chicken in a little bit of oil and season with pepper and garlic salt. Drain and set aside.

Roll out pastry sheets onto a cookies sheet. Divide all ingredients into two and evenly use on both sheets.

Spread Pesto over both sheets. Top with mozzarella, 1/2 of the Parmesan cheese, spinach and chicken. Roll the pastry sheet into itself until it is into the desired shape. Place the seam on the bottom and adjust it on the cookie sheet.
Do this with both rolls.

Brush each roll with the egg and then sprinkle it with the rest of the Parmesan cheese and garlic salt. Make several slits in the top of the roll to vent. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Slice into individual servings.