Serves 2 10 mins Prep 14 mins Cooking
Serves 2 10 mins Prep 14 mins Cooking
1
Unroll the puff pastry and leave it on the parchment paper it comes with, or on baking paper.
2
Put the passata, oregano, Chopped Garlic, tomato puree, sugar, black pepper and a pinch salt in a bowl. Mix well until smooth and combined. This is the pizza sauce.
3
Spread a layer of the pizza sauce on the puff pastry, leaving a 1 Inch gap around the edges. Apply the layers of pepperoni, slightly overlapping them, then sprinkle over the cheese.
4
Roll up the puff pastry into a large roll, starting from the shortest edge of the rectangle. Brush the ends of the pizza roll with beaten egg to seal and place into the freezer for 15 mins to chill to pastry.
5
Preheat the oven to 200C/180C Fan/ Gas 7.
6
Remove the pizza roll from the freezer and cut into 10 slices. Place on a baking tray lined with greaseproof paper, brush with beaten egg and pop in the oven for 15 mins, until golden and crispy. Keep an eye on them as they can go from golden brown to burnt quickly!
7
Leave on a rack to cool for a couple of minutes, then serve!
