Lay your two pastry sheets side by side so they overlap a little. Press the join together with a fork so they stick.

Spread pizza sauce all over—go right to the edges except for the last inch on one short end (leave that bit bare so it seals properly).

Sprinkle your meat and cheese toppings all over the sauce, right to the edges.

Start rolling from the filled short end towards the plain edge. Keep it tight! That bare bit of pastry will help the log stay sealed.

Pop the log in the fridge for 30 mins—it’ll slice so much easier once chilled.

Cut into 3cm wide scrolls and place on a lined tray, spaced out.

Bake at 200°C for 25 minutes or until golden, melty, and absolutely mouth-watering.