Ingredients
Scale
- 1 sheet of ready-made puff pastry (about 9x12 inches) or homemade pastry if you’re feeling adventurous
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar for extra flavour)
- 1/2 cup sliced pepperoni (or use cooked chorizo for a smoky twist)
- 1/4 cup pizza sauce or marinara (homemade if you have a slow-simmered one in your fridge like I do)
- 1 tablespoon olive oil (for brushing)
- 1 teaspoon dried oregano or Italian seasoning
- Optional: 1/4 cup finely chopped fresh basil or parsley for freshness
- Salt and freshly ground black pepper, to taste
- Optional: Pinch of garlic powder or a sprinkle of red pepper flakes for a little kick
If you want to keep it vegetarian, simply swap the pepperoni for sautéed mushrooms or roasted peppers. My mum always said, “Use what you love and what you have,” and that advice has never steered me wrong.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. I always remind myself to give the oven enough time to heat fully — it makes all the difference to that golden, flaky finish.
- Roll out your puff pastry gently on a lightly floured surface if it’s not already flat. You want it to be about 9×12 inches, just like the ready-made sheet, but if your pastry is homemade (a joy in itself), a little rustic charm is perfectly fine.
- Spread the pizza sauce evenly over the pastry, leaving about a half-inch border around the edges. This keeps the sauce from oozing out while baking — a trick I learned after a few saucy mishaps!
- Sprinkle the shredded cheese over the sauce, making sure it’s well distributed to get that perfect cheesy pull in every bite.
- Layer the sliced pepperoni evenly on top of the cheese. If you’re using fresh herbs or seasoning, scatter them now for that extra burst of flavour.
- Starting from one of the longer edges, carefully roll the pastry up into a tight log. Use a sharp knife to slice the log into about 8 equal pieces — like cutting a cinnamon roll, only savoury!
- Place the roll-ups cut-side down on the prepared baking sheet, giving them a little space to puff up.
- Brush the tops lightly with olive oil to encourage a golden, glossy finish. If you like, sprinkle a bit more oregano or garlic powder on top for that rustic touch.
- Bake for 15-18 minutes, or until the pastry is puffed and golden, and the cheese is bubbling. You’ll know they’re ready when they smell like a little piece of heaven coming out of the oven.
- Let them cool for a few minutes before serving — I always find this is the hardest part, especially when hungry guests are hovering!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
