Pizza rolls

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6 or use a fan oven 180°C/350°F/Gas Mark 4.

2. Line a baking sheet with parchment paper.

3. Roll out the dough into a 1cm (1/2 inch) thick rectangle on a floured board. It should be roughly about 23cm long x 17cm wide (9 inches by 6 1/2 inches) but no need to reach those exact dimensions).

4. Spread the well-seasoned tomato sauce evenly over the dough keeping it in 2.5cm (1 inch) from the long side. Sprinkle with marjoram, red pepper flakes (if using) evenly over the sauce. Brush the edge with egg wash. Sprinkle the diced peperoni and cheese in an even layer over the sauce.

5. Roll the dough from the long side into a tight spiral. Transfer the dough to a baking tray and refrigerate for 20 minutes. Brush with egg wash.

6. Use a serrated knife to slice the chilled dough into 9 even rolls (about 2-2.5cm/3/4 – 1 inch wide). Transfer to the prepared baking tray allowing a little space between each one for expansion.

7. Bake in the preheated oven until the rolls are golden and the filling is bubbly, 20 to 25 minutes. Allow to cool for 5 minutes. Serve warm or wrap in parchment for school lunches.