Thaw the puff pastry according to the package directions.

Preheat your oven to 375°F and line a baking tray with parchment paper

In a food processor, add the shelled pistachios, basil leaves, and cloves of garlic. Pulse on high until the ingredients become paste-like.

Add the olive oil and parmesan cheese, and a small pinch of salt and pepper. Pulse again on high to incorporate the olive oil. This pesto will be a bit on the thicker side and not too runny.

Taste and adjust salt and pepper levels to your taste. Set aside to begin assembly.

Place the thawed puff pastry on to a large cutting board.

Spread the pistachio pesto into a thin layer across the puff pastry, using about ½ - ⅔ of the prepared pesto (save the rest for a second batch of pinwheels).

Sprinkle the shredded mozzarella and the dried cranberries across the top of the pistachio pesto layer.

Tightly roll the puff pastry from the long end of the pastry sheet.

Brush the melted butter around the outside fo the rolled pastry. Sprinkle 2-3 tablespoons of parmesan cheese, using your hands to gently press it into the sides.

Use a sharp knife to slice the rolled pastry dough into 14-16 equal sized pinwheels, trying to not press too hard and squish the pastry.  Carefully arrange the pinwheels onto your prepared baking tray, leaving a bit of space between each one.

Bake the pinwheels at 375°F for 20 minutes, until the pastry is browned and the cheese is melty.

Let cool on the tray for 5 minutes and then transfer to a serving tray and enjoy!