Preheat the oven to 200˚C and line a baking pan with baking parchment.
Roll out the puff pastry sheet.
In a small bowl, mix pizza sauce, thyme, and salt, then spread the sauce equally over the puff pastry sheet (leave a centimetre at the ends).
Sprinkle over the mozzarella and feta cheese, bell pepper and olive slices.
Tightly roll one of the long sides of the puff pastry sheet into a swiss roll, cut it into slices 3 cm thick.
Now, put the rolls cut side up on the baking pan, bake for 15-17 minutes or until golden brown.
Allow to cool, then serve.
We know you love being generous, but avoid smothering the puff pastry sheet with too many toppings or cheesy. Too much filling will only make the scroll rather tricky to roll. Don’t forget that the final scroll will have a couple of layers of pastry and toppings, so there is no need to worry about the lack of filling in the roll.
Before cutting your big Swiss roll, press down on it gently, so you know that all the puff pastry layers and toppings have stuck together nicely.
The sky is the limit with Pizza Scrolls. You can put any choice of toppings, from vegetables to proteins like ham, tuna or chicken. Here are some combinations that we suggest you try:
Chicken, some pineapple and cheese
Canned tuna with some tomatoes and onions
Sun-dried tomatoes, spinach, feta cheese and mushrooms
Try just spinach and cheese
Goats cheese, spinach, pine-nuts and mushroom is something you can try
In place of thyme, you can also go for some basil pesto or other herbs of your choice