Preheat oven to 350 degrees F( 190 degrees C)
In a medium sized frying pan, spray pan with cooking spray and cook garlic and shallots until aromatic.
Add ground beef and cook until brown.
Add fresh thyme, red wine and Worcestershire sauce into cooked beef and cook about 2-3 minutes until juices are reduced. (If your kids ate mushrooms, this would be a nice addition here)
Add cream fresh (sour cream) to beef mixture and turn off burner.
Allow Beef to cool off. (I cheated a little and put my beef mixture in the freezer to hurry up the process)
While you are waiting for your beef to cool in freezer for 5 minutes, take out the puff pastry dough from freezer and thaw. Once thawed, roll the puff pastry with a rolling pin to take out the creases or approximately a 12 inch square. (To prevent sticking, use a small amount of flour on your rolling pin or place the puff pastry between 2 pieces of parchment paper.)
Spray cooking sheet with cooking spray or line with parchment paper.
Place puff pastry dough on cooking sheet and spread ground beef mixture over top of dough leaving about 1- 1.5 inches on sides. Do not overfill! Brush a little egg wash along the sides of the beef.
Sprinkle grated cheese on top of ground beef mixture.
Roll up beef and cheddar puff pastry wheels. Start by folding up one inch on sides. Then start on end and slowly and carefully roll up. Use your fingers to pinch and the seal ends and sides. (You can make the process easier, if you first place the dough on parchment paper and use the paper to roll up the puff pastry dough nice and tight- whatever works best for you)
With a small brush paint egg wash on Beef and Cheddar puff pastry wheels and will make the crust nice and golden brown.
Place both of Beef and cheddar puff pastry wheels on the greased cooking sheets and bake between 20-30 minutes or until crust is golden brown.
Cut Beef and Cheddar Puff Pastry wheels into 2 inch sections and feed to hungry football players or football fans. Enjoy!