Pepperoni pizza rolls

1. Stage

Put the flour and yeast in a large bowl. Add 1 tsp sugar and 1½ tsp salt, and mix to combine. Add 300ml tepid water and 2 tsp of the oil, and mix with your hands or the dough hook attachment of a stand mixer until a dough forms. If making by hand, tip the dough onto a work surface and knead for 10 mins until the dough feels smooth and elastic, or knead using the mixer for 5 mins.

2. Stage

Clean and lightly oil the bowl, tip in the dough and leave to prove in a warm place for 2 hrs, or until roughly doubled in size. You can also put it in the fridge overnight – just bring it up to room temperature before shaping.

3. Stage

Loosely line a 22cm cake tin or ovenproof frying pan with a disc of baking parchment and sprinkle 1 tsp of the polenta over the base. Scatter the remaining polenta over a work surface along with some flour (add more if it begins to stick) and tip the dough on top. Roll and stretch the dough into a rectangle, about 35 x 45cm. Spread the pizza sauce on top, then scatter over the cheese, pepperoni and basil. From the longer side, tightly roll up the. dough to make a sausage shape. Use a sharp knife to cut it into eight pieces, and arrange cut-side up in the tin or pan. Cover loosely and leave to prove for another 30 mins until the rolls look light and puffy.

4. Stage

Heat the oven to 200C/180C fan/gas 6. Bake the rolls for 30-35 mins until golden brown and the cheese is oozing. Cool for 5 mins before serving. Best eaten within 24 hrs.