Lay out the puff pastry sheet and roll it out a little thinner but keep it in a rectangle shape with two edges slightly shorter.

Take the passata and spread it evenly over the pastry leaving a 1cm clean edge at the sides. Sprinkle over the Italian herbs and season with salt and pepper.

Tear up the mozzarella balls and the basil leaves and spread over neatly.

Now starting from the shorter side, roll up the pastry as tight as possible starting from one end and finishing at the other.

Refrigerate for around 15-30 minutes to set, or leave covered on a plate in cling film over night if prepping for an event the next day.

Once set, take a really sharp knife and cut the roll into 1.5cm rings. Pre heat your oven to 180 (fan) or gas mark 6. Lay the pinwheels out on a greaseproof paper lined baking tray.