Thaw the puff pastry sheet according to package directions (mine sat out at room temp for 45 minutes). Roll with a rolling pin to make it slightly thinner.

Spread the spinach and artichoke dip evenly over the puff pastry sheet, leaving about an inch at the top with no dip. Then add the cheese, kosher salt, and pepper evenly over the dip.

Beat the egg and water in a small bowl. Roll the puff pastry into a log, brush the egg mixture over the empty inch left at the top of the dough and then finish rolling, sealing the egg washed inch with the roll.

Cut the puff pastry log into 16 slices.

Note: I started cutting in half, and continued cutting each half in half until I had 16 slices. Using a serrated knife works best, a flat knife may flatten the pinwheels.

Spray a baking sheet with nonstick cooking spray and carefully transfer each slice to a baking sheet (or you may need two baking sheets depending on size). I had the best luck using the knife to hold half of one side against my hand when transferring.

Brush the sides and tops with the egg wash and bake in a 400 degree oven for 12 to 15 minutes.