Heat a non-stick skillet over medium heat. Add olive oil and sauté 2 cups of finely chopped mushrooms and 2 minced garlic cloves until browned, about 5-7 minutes.

Roll out 1 sheet of thawed puff pastry into a rectangle approximately 12x14 inches on a lightly floured surface.

Spread the cooled mushroom filling evenly over the pastry, then roll it into a tight log and pinch the edges to seal.

Slice the log into 1-inch pieces and place on a baking sheet lined with parchment paper.

Preheat oven to 400°F (200°C). Brush pinwheels with a beaten egg and bake for approximately 20 minutes, or until golden.

Allow to cool slightly on a wire rack before serving warm or at room temperature with your favorite dip.