Line a baking tray with baking paper, then make the tomato sauce – heat the oil in a small saucepan over a medium heat.   Add the garlic and fry for 1 minute.  Then add the tomatoes and pizza seasoning and simmer for 10 minutes.   Blend with a stick blender until smooth, and set aside until you’re ready to use it at Step 3.

Roll out the pizza dough onto a lightly floured surface, then to prevent the filling from making your pizza rolls soggy, brush the surface of the dough lightly with 1 tsp of olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.

Spread most of the tomato sauce onto the dough (keep some back for dipping), then sprinkle over most of the grated mozzarella (keep some back for sprinkling on the tops before they go in the oven).   Finally, top with the pepperoni slices.

Now carefully roll the dough into a tight log and place it onto the prepared baking tray, seam side down.   Put the tray and log into the fridge to chill, uncovered, for at least 30 minutes (chilling the log will prevent the rolls from falling apart as you slice them).  Preheat the oven to 220C/200C fan/gas 7.

Remove the log from the fridge and cut it into 2.5cm slices.  Pour the polenta into a plate or bowl. Dip the bottom of each roll into the polenta and place them back onto the baking tray, polenta side down.   The polenta is optional, but it gives the bottom of the rolls an extra delicious crisp. Sprinkle the tops of the rolls with the mozzarella you kept back.

Bake for 20 to 25 minutes, or until the sides are lightly browned. Cool for 5 minutes, then serve with the tomato sauce you kept back, for dipping. Pizza rolls should be enjoyed immediately, though they can be covered tightly and stored for a few days in the refrigerator, or frozen for another day (see Notes). Reheat to your liking.