Savory Pizza Scrolls with Puff Pastry

Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper.

Roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the tomato sauce over the puff pastry sheet all the way to the edges. Evenly top the tomato sauce with half of the mozzarella cheese, parmesan cheese, pepperoni, basil, and oregano. Sprinkle red pepper flakes over the top to taste, if desired.

Starting with the long end towards you, tightly roll the puff pastry into a long log, sealing the edge well. Repeat this process with the remaining ingredients so you have two puff pastry logs.

Place the logs on a sheet pan, cover, and freeze for 20-30 minutes. (Alternatively, refrigerate the logs for 30 minutes or up to 3 days.) Once the logs are firm, use a sharp knife to cut them into 1/2-inch slices, about 20-22 pinwheels each. Line the pinwheels 2-3 inches apart on the prepared sheet pans. Refrigerate any remaining pinwheels for later.

In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Using a pastry brush, brush the tops and sides of the pinwheels with the egg wash. Bake for 16-18 minutes, until the scrolls are crisp and golden-brown. Repeat with the remaining scrolls. Serve warm with extra tomato sauce.