Preheat the oven to 400F and line a baking sheet with parchment paper.

Place one of the puff pastry sheets onto a lightly floured surface. Sprinkle a little flour on top and roll it out slightly (we like ours to be about 10 x 13 inches).

Spread cream cheese onto the surface of the puff pastry, covering it in a light, thin layer.

Sprinkle the chives on top of the cream cheese, then cover with about 1 ¼ cup shredded cheddar. Crack a generous amount of black pepper on top of the cheddar.

Place the other puff pastry sheet onto the counter and roll out the same way as before, making sure it is the same size as the first sheet. Lay this second sheet of pastry on top of the cheese-covered puff pastry and lightly press down so that it sticks.

Using a pizza cutter or sharp knife, cut strips of the stuffed puff pastry, cutting parallel to the shorter edge.

Roll up each strip into a pinwheel shape and place flat-side-down onto the prepared parchment. Brush with egg wash, sprinkle each pinwheel with some of the remaining cheddar, and top with more cracked black pepper. Bake for 20-25 minutes or until golden brown, puffed, and cooked through.

Serve with extra chives, if desired.