Tomato Feta Pinwheels

Directions

1. In a medium bowl, combine cream cheese, feta, parsley, garlic powder, salt, pepper, and olive oil.
2. Spread the cream cheese mixture across the puff pastry to the edges. Top with tomatoes, then sprinkle with mozzarella. Starting from the bottom edge, tuck and roll the pastry away from you to form a log. Transfer logs to a baking sheet and freeze until cold, about 20 minutes.

3. Preheat oven to 400°. Cut the log into 16 (1/2"-thick) pieces. Transfer to a parchment-lined baking sheet. Bake pinwheels until golden brown and puffy, 15 to 20 minutes. Let cool slightly and drizzle with glaze and garnish with basil before serving.