Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it is 9½ x11½ inches. Spread the sheet of puff pastry with half the pesto and then sprinkle with half the goat cheese, and then sprinkle with ¼ tsp sea salt. Work from the shorter end and fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost, but don't quite touch. Gently fold one side over the other and press ever so lightly.
Place this gorgeous roll on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes or over night.
Once they've set up in the fridge, cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper.
Bake for 14 minutes, until golden brown. Serve warm.