Pizza Pinwheels Pepperoni Mozzarella

# What you need:

01 - 1 sheet (about 250 g) refrigerated puff pastry, thawed

02 - 1/3 cup (80 ml) marinara or pizza sauce

03 - 1 1/2 cups (150 g) shredded mozzarella cheese

04 - 75 g sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs (basil, oregano)

07 - 1 egg, beaten (for egg wash)

08 - 1 tablespoon olive oil (optional, for brushing)

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

02 - Roll out the puff pastry sheet gently on a lightly floured surface.

03 - Spread the marinara sauce evenly over the pastry, leaving a 1/2-inch (1 cm) border on all sides.

04 - Sprinkle mozzarella cheese over the sauce. Top evenly with pepperoni slices. Sprinkle Parmesan and Italian herbs over everything.

05 - Starting from one long side, tightly roll up the pastry into a log. Pinch the seam to seal.

06 - Using a sharp knife, slice the log into 16 even rounds. Arrange them cut side up on the prepared baking sheet.

07 - Brush the tops with beaten egg (for golden color). Optionally, brush lightly with olive oil.

08 - Bake for 16–18 minutes, until the pinwheels are golden brown and the cheese is bubbling.

09 - Let cool slightly before serving. Serve warm.

01 -

They are impossibly easy to make but look like you spent hours on them which is a great cheat for unexpected guests.
They are endlessly adaptable so you can change the fillings to whatever is in the fridge and still get the same flaky bite.

02 -

Keep the pastry cold until you are ready to roll because warmth makes it sticky and dense instead of flaky.
Slicing with a very sharp knife and moving the knife in one clean motion keeps the spirals neat and prevents squashing.

03 -

Work quickly with the pastry and chill the log if the filling warms it up too much.
A very sharp knife and a steady single motion will give you tidy spirals that hold their shape.