Ingredients

• 1 sheet wholegrain puff pastry (ready-rolled, kept cold)

• Leftover tomato pasta sauce

• Grated cheese (Gouda, Emmental or mozzarella)

• Dried herbs (oregano, basil)

• 1 egg (for brushing)

Method

1. Preheat oven to 180°C (fan 160°C).

2. Roll out the puff pastry and slice in half lengthwise.

3. Spread a thin layer of sauce over the pastry, leaving the edges clean.

4. Sprinkle with grated cheese and a little herb mix.

5. Roll each half into a tight sausage shape and slice into bite-size pieces.

6. Brush with beaten egg for a golden finish.

7. Bake for 15–20 minutes, until puffed and crisp.

Why parents love this

• Puts those leftovers to good use #teamnowaste

• Tastes like pizza (so it always works)

• Easy to batch for busy weeks

• Lunchbox-friendly, even when cold

• Equally loved by adults

Storage & safety

• Keeps up to 3 days in the fridge in an airtight container

• Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.) Freeze once baked and fully cooled. Reheat briefly or thaw for lunchboxes.