1. Preheat oven to 180C. Line a large baking tray with baking paper.

Filling:

1. Add the pepperoni slices (20), chopped spring onion (1), chopped capsicum (1/2) and cubed cheddar cheese (100g) to the bowl. Chop Speed 8 / 5 seconds. Set aside in a small bowl.
2. Add the cream cheese (120g) and pizza sauce (100g) to the bowl. Mix Speed 5 / 5 seconds. Scrape down sides.
3. Mix again Speed 5 / 5 seconds.

Assembly:

1. Spread the cream cheese mixture over each sheet of puff pastry (4) in a thin layer, leaving a 2cm gap at one side. Top with pepperoni filling.
2. Roll the sheets up to form four logs. Start at the filled side and roll to the side with the gap. Brush with some egg or milk along the gap to seal the logs.
3. Using thin kitchen twine, cut the logs into 8 thin wheels. Place the wheels onto the trays so that they are lying on their cut side. Brush with egg or milk.
4. Bake for 18-20 minutes, until cooked through and golden.
5. Serve or allow to cool before serving.
6. Enjoy!

Make your own!
*Make your own puff pastry with the Rough Puff Pastry recipe from The Freezer Issue, the Puff Pastry recipe from The 5 Ingredients Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.
*Make your own pizza sauce with the Pizza Sauce recipe from The Make Your Own Bonus Issue.