Pizza Rolls

Before You Start

Use only a little filling and seal the edges well. Overfilled parcels burst in the oven, and the cheese runs out and burns on the tray.

Keep unused wrappers covered with a damp cloth. They dry out and crack within minutes if they are left in the air.

Let the rolls cool for a few minutes before you eat them. The cheese inside is molten and can burn your mouth badly.

Making Pizza Rolls

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1. Heat the oven to 220°C / 425°F (200°C / 390°F fan) and line 2 baking trays with baking parchment.

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2. Mix the pizza sauce with the oregano. Lay a wrapper on the work surface with one corner pointing towards you and put a cube of mozzarella, a few pieces of pepperoni and half a teaspoon of the sauce in the centre.

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3. Brush the edges of the wrapper with egg. Fold the bottom corner up over the filling, fold in the two side corners, then roll up tightly to make a small, sealed parcel. Repeat with the rest, keeping the wrappers you are not using covered with a damp cloth.

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4. Set the rolls on the trays, seam side down, and brush all over with the olive oil.

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5. Bake for 12 to 15 minutes, turning them once, until crisp and golden. Cool for 3 minutes, since the filling is very hot, and serve with warm marinara.

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After You've Cooked It

Keep the baked rolls in the fridge for up to 2 days and reheat in a hot oven. Unbaked rolls freeze for 3 months and can be baked from frozen, for 5 minutes longer.

Ingredient Swaps

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Pizza Rolls

• Marinara sauce
• Ranch dressing
• Cola

Common Questions About Pizza Rolls

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.