Pre-heat the oven to 200C fan-forced and line a baking tray with baking paper.

Lay out a sheet of puff pastry (one sheet makes 10 pinwheels) and spread with pesto and sweet chili sauce.

Sprinkle with grated parmesan and chopped ham then roll up as tightly as possible.

Use a sharp serrated knife and cut the roll into 10 even slices (you may need to wipe the knife between cuts).

Place the rolls flat on the baking tray leaving 1-2cm between each one and bake for 20-25 minutes or until golden.