1. Preheat the oven to 180C. Line two baking trays with baking paper. Set the puff pastry sheets (2) out to thaw.
2. Add Parmesan cheese (50g), cheddar cheese (100g) and chopped spring onions (3) to the bowl. Chop Speed 7 / 10 seconds.
3. Add the chopped bacon (5 slices) and garlic granules (1/2 tsp) to the bowl. Chop Speed 7 / 4 seconds.
4. Spread a thin layer of pizza sauce (50g) over the top of both sheets of puff pastry.
5. Spread the mixture over the two sheets of puff pastry in an even layer, leaving a 2cm gap on one side.
6. Roll the sheets up to form two logs. Start at the filled side and roll toward the side with the gap. Brush with some beaten egg (1) along the gap to seal the logs.
7. Using thin kitchen twine, cut the log into 8 pinwheels.
8. Place the pinwheels onto the trays so that they are lying on their cut side. Brush with more beaten egg.
9. Bake for 25-30 minutes or until cooked through and golden.
10. Enjoy!

Make your own!
*Make your own puff pastry with the Homemade Puff Pastry recipe from this issue, the Rough Puff Pastry recipe from The Freezer Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.
*Make your own pizza sauce with the Pizza Sauce recipe from The Make Your Own Bonus Issue.