Prep Time: 15 minutes
Cook Time: 15 minutes
Frozen puff pastry – 2 sheets, frozen until soft
Tomato paste – 6 tbsp
Pepperoni – 150g, sliced thinly
Mozzarella – 150g, grated
Dried basil – 1 tbsp
Dried oregano – 2 tbsp
Egg – lightly beaten (optional)
Preheat the oven to 180˚C.
Lay out thawed pastry on a flat board. Remove the layer of plastic sheeting.
Spread half of the tomato paste onto the puff pastry. Use a spoon or spatula to spread it evenly, being careful not to puncture the sheet.
Place an even layer of pepperoni slices onto the pastry sheet.
Using half of the mozzarella, sprinkle evenly over the peperoni layer.
Sprinkle half of the oregano and half of the basil over the cheese.
Repeat with the remaining ingredients on top of the second sheet of puff pastry.
Roll both sheets of puff pastry starting from the bottom, taking care not to spill the filling.
Slice each long roll into 6 smaller rolls using a sharp knife.
Line a baking tray then place the rolls onto it with the spiral side up. Brush with beaten egg.
Place in the oven for 8-12 minutes or until they are golden.