Ingredients:

  • 1 sheet puff pastry (ready-rolled, thawed)
  • 1/4 cup thickened pizza sauce (60 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 cup shredded low-moisture mozzarella cheese (115 g)
  • 1/4 cup grated Parmesan or mature Pecorino Romano (25 g)
  • 4 ounces thinly sliced pepperoni (115 g)
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • Pinch flaky sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto a lightly floured surface or parchment paper. Gently roll to achieve a 10x12 inch (25x30 cm) rectangle if necessary.
  2. In a small bowl, mix the pizza sauce, dried oregano, and garlic powder. Spread the seasoned sauce evenly over the entire surface of the pastry, leaving a 1-inch (2.5 cm) border along one of the long edges (this will be the seal).
  3. Evenly layer the shredded mozzarella and grated Parmesan/Pecorino over the sauce. Distribute the pepperoni slices flatly across the cheese layer.
  4. Starting from the long edge opposite the dry border, tightly roll the pastry into a log. Press the dry border firmly against the log to seal it shut. Wrap the log tightly in plastic wrap and refrigerate for a minimum of 30 minutes. This chilling step is essential for clean slicing.
  5. Remove the log from the fridge and unwrap. Using a very sharp knife (or unflavored dental floss), slice the log into 16 even pieces, approximately 3/4 inch (2 cm) thick. Place the pinwheels flat onto the prepared baking sheet.
  6. Whisk the egg and water together for the egg wash. Lightly brush the tops of the pinwheels and sprinkle with a pinch of flaky sea salt.
  7. Bake for 15 to 18 minutes, or until the pastry is puffed, golden brown, and the cheese is bubbling. Let the pinwheels cool on the tray for 5 minutes before serving warm.