Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. This prevents the rolls from sticking and makes cleanup much easier.

Roll Out the Dough: Lightly flour your work surface and rolling pin. Unroll your chilled pizza dough and roll it into a rectangle, roughly 30cm by 40cm. Don't worry about perfect edges.

Make the Sauce: In a small bowl, mix together the tomato passata, dried oregano, garlic powder, salt, and pepper until well combined. This simple sauce forms the flavour base.

Assemble the Roll: Spread the tomato sauce evenly over the dough, leaving a 2cm border along one of the long edges. I find that using the back of a spoon helps get a nice, even layer.

Add the Toppings: Sprinkle the shredded mozzarella evenly over the sauce, followed by the pepperoni slices and the grated Parmesan cheese. Distribute them right to the edges (except for the clean border).

Roll it Up: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Press the clean border firmly against the log to seal it shut. Place the log seam-side down. For extra-clean cuts, you can pop the log in the freezer for 10 minutes to firm up.

Slice the Rolls: Using a sharp serrated knife, carefully slice the log into 12-16 equal-sized rolls, each about 2-3cm thick. Arrange the rolls cut-side up on your prepared baking tray, leaving a little space between each one.

Bake to Perfection: Brush the tops and sides of the rolls with the beaten egg. This gives them a beautiful golden sheen. Bake for 15-18 minutes, or until the dough is cooked through, the tops are golden brown, and the cheese is bubbling.

Cool and Serve: Let the homemade pizza rolls cool on the tray for a few minutes before serving. They are delicious warm, perhaps with a side of marinara for dipping.