Lay two pieces of parchment paper on your counter and dust lightly with flour. Unfold the sheets of puff pastry and place them on top of the parchment paper. Use a rolling pin to roll each sheet into a rectangle that's approximately 14" x 10".

Slice each rectangle down the middle lengthwise. You'll now have 4 elongated rectangles of puff pastry, but will only need 3 for this recipe. You can save the fourth rectangle to make additional pinwheels, if desired.

For each of the pinwheel variations, evenly spread the Harry & David Spread on top of one of the puff pastry rectangles, leaving a 1-inch border at one of the short ends. Then top with the cheese(s) or spinach, depending on the variation.

Starting at the opposite short end, roll each rectangle up tightly, stopping at the border. Brush some of the beaten egg on the border. Then finish the roll and pinch with your fingers to help seal the seam.

Place all three rolls on a parchment paper-lined baking sheet or large plate and transfer to your freezer for 15-20 minutes to chill.

Preheat the oven to 400˚ F.

Remove the chilled rolls from your freezer. Using a sharp knife, trim off and discard any ends that are uneven. Then slice each roll into 6 equal-sized slices. Spread the slices out onto two baking sheets lined with parchment paper. Then transfer to your preheated oven and bake for 18-20 minutes. The pinwheels should be puffed and golden brown.

Remove from the oven and let the pinwheels cool on their baking sheets for about 5 minutes. Then transfer to a wire rack. Enjoy warm.