Unfold 1 sheet of puff pastry (2 sheets per pkg) onto parchment paper or lightly floured work surface. Spread 2 tbsp (30 mL) pesto to the edges of the pastry. Sprinkle with half of each of the pancetta, crumbled feta, chopped olives and black pepper. Working from the 2 short sides of the pastry; roll each side halfway to meet in the centre. Fold the rolled pastry halves closed like a book. Wrap and chill. Repeat process for the second sheet of pastry and remaining ingredients.
Preheat oven to 200°C (400°F). Line 2 baking sheets with parchment. Fork-beat egg. Using a serrated knife, slice the pastry "books" into ½ in. (1 cm) thick sections (about 15 pieces per "book"). Place 2 in. (5 cm) apart, "swirl-sides" up, on the parchment. Brush tops with egg. Bake until crisp and golden, 15 to 18 min. Transfer to a wire rack to cool. Serve and enjoy!
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