Puff Pastry Pizza Rolls

Easy puff pastry pizza rolls filled with tomato sauce, cheese and herbs. Baked until golden and flaky, they’re perfect for sharing, dipping, and customising with your favourite pizza toppings.

Course Main Course

Cuisine Western

Prep Time 10

Cook Time 20

Chill Time 10

Total Time 40

Servings

Ingredients

1 sheet puff pastry 320g
5 tablespoons tomato sauce see notes above
2 cups grated cheese
½ tablespoon garlic oil optional, for drizzling
½ teaspoon dried oregano
½ teaspoon dried basil

Instructions

Preheat the oven to 390°F (200°C).
Unroll the puff pastry onto a lightly floured surface and gently roll it out to a 15 × 12-inch (40 × 30 cm) rectangle. Spread a thin, even layer of pasta sauce over the pastry, leaving a ½-inch (1 cm) border at one of the long edges. Scatter the grated cheese evenly over the sauce.
Starting from the long side without the dry border, roll the pastry up tightly into a log. Transfer it to the fridge and chill for 10 minutes to firm up.
Using a very sharp knife, slice the log into 9 even rolls. Arrange them cut-side up on a non-stick baking tray, leaving about 1-inch (2 cm) of space between each roll to allow the pastry to puff.
Lightly brush the rolls with garlic oil and sprinkle the tops with herbs. Bake for 20 minutes, or until puffed and golden. Remove from the oven and let stand for 5–10 minutes before serving.

Nutrition