Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
Thaw the puff pastry per the package directions. On a lightly floured non stick surface Roll into roughly a 16 x 12 inch rectangle.
Spread the softened cheese from end to end. Top with the sundried tomato pesto. Spread evenly.
Sprinkle with grated Parmesan cheese and shredded fontina cheese.
Begin to roll starting with the widest edge ending seam side down.
Use a sharp knife to cut into 24 equal pieces. Place onto the baking sheet at least 1 ½-inches apart. Brush the top and sides with beaten egg wash.
Bake for 15-18 minutes until golden. Serve with additional sundried tomato pesto on the side.