Puff Pastry Pizza Rolls – Pareve version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the puff pastry in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Tomato sauce

1. 2
   In a bowl, mix the tomato paste and oregano with the salt. Don't cook it: the sauce cooks on the pizza in the oven.

   Bowl

To assemble

1. 3
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOvenBaking panParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Cut the peppers into small cubes.

   KnifeCutting board
3. 5
   Roll out the dough into a 25 ×35 cm rectangle.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
4. 6
   Spread the sauce all the way to the edges and sprinkle the mozzarella and peppers over it.
5. 7
   Roll up tightly along the long side, like a roulade, and chill for 15 minutes so it is easy to cut.

   Refrigerator
6. 8
   Cut into 12 slices 2.5 cm thick and arrange on the baking sheet, cut side up. Brush with the egg, beaten.

   KnifeCutting boardPastry brush
7. 9
   Bake 18 minutes, until the rolls are puffed and golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 10
   Let cool for 5 minutes before serving.