Preheat oven to 375ºF and line a baking tray with parchment paper. Add garlic and shallot to the bowl of a food processor and run until both are finely chopped. Add lemon juice, mayo, white beans, nutritional yeast, white pepper and salt. Blend until smooth.

Scrape sides of bowl down and add roasted red pepper, spinach and artichoke hearts. Pulse until blended, and artichoke hearts are chopped into small pieces. Don’t over blend or else you’ll lose the visual appeal of spinach and red pepper.

On a cutting board or clean counter, open up the puff pastry and lay flat, with the longest side horizontally in front of you. Spread 2 to 3 tablespoons of artichoke dip on top, leaving a 1/4 border on the edge of horizontal length of the pastry dough farthest from you. (Be careful not to spread the dip on too thick because it will gush out the ends and sides when you roll it.) Starting with the side closest to you, roll the dough gently and gently pinch together the long seam.

Using a very sharp knife, cut the roll into slices about 1/4 inch thick, laying each on the parchment lined baking tray. Bake for about 15 minutes, or until the pinwheels are slightly browned. Remove from oven and arrange on a platter with a bowl of extra dip in the center. (If you prefer, you can heat the artichoke dip in an oven-safe bowl and serve warm.)