Pizza Strudel

For the pizza strudel, cut the ham and salami into strips and the mozzarella into cubes. Remove the seeds from the chili pepper and cut it into rings. Remove the corn kernels from the can and drain.

For the tomato sauce, peel the garlic, press it through a garlic press and add it to the strained tomatoes. Season with salt, pepper, lots of oregano and basil and mix.

Preheat the oven to 200°C top and bottom heat.

Roll out the puff pastry on a baking sheet lined with baking paper. Spread a thin layer of tomato sauce on one half of the puff pastry (note: not all the way to the edge. Leave about 2 cm free to seal the pastry).

Top the puff pastry with ham, salami, mozzarella, pepperoni and corn kernels and fold in half. Pinch the ends of the puff pastry firmly together and press the edge in with a fork.

Brush the pizza strudel with a beaten egg and place in the oven for about 30 minutes.

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