Puff Pastry Pizza Wheels

Take your Jus-rol pastry out of the fridge and allow to warm on your kitchen counter for 10 minutes before you unroll it. This will stop it cracking.

In a bowl mix your salami, cheese, peppers and oregano.

In a second bowl mix your tomato puree and water to make a thickish paste you will be able to spread.

Open out your pastry and cover with the tomato paste leaving a 2cm strip along one of the longer sides, this will be used to seal your rolls.

Now sprinkle over the topping mixture.

Now roll your pastry up towards the free edge, trapping in the topping.

With a basting brush, use water to wet the 2cm strip and continue to roll the pastry, sealing it like a long sausage.

Put into the fridge for 20 minutes to firm up.

Using a sharp knife, cut the pastry sausage into 1cm thick disks and place them on to some baking paper.

Cook your pizza wheels in two batches of about 24 each for 15 minutes.

Take them out of the Egg and allow to cool on a rack before eating.