Preheat oven to 400°F. Line a baking sheet with parchment paper.

Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook for 4–5 minutes until softened. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed. Stir in garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Remove from heat and let cool slightly. Stir ½ cup shredded cheese into the beef mixture.

On a lightly floured surface, roll the puff pastry sheet slightly to smooth it out. Spread the beef mixture evenly over the pastry, leaving a small border around the edges.

Starting from one long side, roll the puff pastry up tightly into a log. If it feels too soft, chill the log for 10–15 minutes to make slicing easier. Slice into 1-inch pinwheels and arrange cut-side up on the prepared baking sheet. Brush the tops and edges lightly with beaten egg.

Bake for 18–22 minutes, until the puff pastry is golden brown and cooked through. Sprinkle the remaining ½ cup cheese over the pinwheels and return to the oven for 2–3 minutes, until melted.

Let cool slightly before serving. Garnish with parsley or green onions if desired. Enjoy!