Ingredients:

  • 250g refrigerated pizza dough
  • 100g pepperoni slices
  • 60g low-moisture mozzarella cheese, shredded
  • 60ml thickened marinara sauce
  • 1 tsp dried oregano
  • 1 tbsp salted butter, melted
  • 0.5 tsp garlic powder
  • 12 fresh basil leaves

Instructions:

  1. Preheat your oven to 190°C (375°F) and lightly grease a standard 12-cup muffin tin with butter or non-stick spray.
  2. Roll out the 250g pizza dough into a large rectangle, aiming for a thickness of about 3mm.
  3. Slice the dough into 12 even strips, approximately 5cm wide.
  4. Lightly brush the 60ml of marinara sauce onto each strip. Leave the bottom 1cm of the strip bare to help it seal later.
  5. Place the 100g of pepperoni slices along the top half of the strip, overlapping them so the top half of the circle hangs off the edge.
  6. Sprinkle the 60g of mozzarella and 1 tsp of oregano over the bottom half of the pepperoni.
  7. Fold the bottom half of the dough up over the cheese, then roll the strip tightly from one end to the other until it looks like a compact rosebud.
  8. Pinch the bottom of the dough rose to seal it. This prevents the cheese from leaking out the bottom.
  9. Place each rose into a greased muffin tin and bake for 20 minutes until the edges are golden and crackling.
  10. Melt the 1 tbsp butter with 0.5 tsp garlic powder and brush over the hot roses. Top with a basil leaf.