Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine pizza sauce, lentils, parmesan cheese and Italian seasoning. Set aside.

Roll out one puff pastry sheet on a lightly floured surface to ensure it’s smooth and even.

Spread half the pizza sauce mixture evenly over the pastry, leaving a 1-inch border around the edges.

Sprinkle half the cheese over the sauce, followed by your choice of toppings.

Starting from one edge, carefully roll the pastry into a tight log. Use some of egg wash to seal the edge.

With a sharp knife, cut the log into 1/2-inch (1.5 cm) slices. You’ll get 10-12 slices per log. Place the slices, cut side up, on the prepared baking sheet.

Lightly brush the tops and sides with the egg wash for a golden finish.

Bake in preheated oven for 15-20 minutes or until puffed and golden brown. Remove from oven and let cool for a few minutes before serving. Serve as is or with extra pizza/marinara sauce for dipping!

Repeat with the other puff pastry sheet for a total of 20-24 roll ups. Once the pastry is rolled into a tight log, you can freeze and cook at a later date. Wrap the whole prepared roll in parchment paper and then plastic wrap and freeze. To serve, preheat oven to 400°F (200°C) and line a baking sheet(s) with parchment paper. Remove roll from freezer, allow to slightly thaw, then cut into 1/2-inch (1.5 cm) slices, place on prepared baking sheet and bake for 15-20 minutes or until puffed and golden brown. Let cool a few minutes before serving.

tips

• Most frozen puff pastry comes in packages of 450-500 g with 2 sheets of individually wrapped pastry that are already thin enough and do not need to be rolled out. The Tenderflake brand does need to be rolled out and cut into 2 x 12-inch (30 cm) squares.
• Toppings could be pepperoni slices, cooked and crumbled sausage and/or bacon, diced bell peppers and/or onions, olives or any of your favourite veggies!