Prep your puff pastry. Roll it out lightly on a floured surface. Slice into 6 strips, about 2 inches wide. Don’t overthink perfection—rustic is cute.

Layer your fillings. On each strip, slightly overlap slices of cheese and ham. If you’re going veggie, add thin slices of peppers or mushrooms here.

Add the sauce. Spoon a little tomato sauce over the layered strip—but don’t drown it. You want a delicate balance, not a pizza soup.

Roll ‘em up. Starting from one long side, carefully roll the strip into a spiral. If the cheese pokes out a little, that’s cute. Pizza personality.

Place in muffin tin. Put each rose into a greased muffin cup so it keeps its shape while baking.

Brush with egg. A light coating of beaten egg gives a golden finish that screams “professional chef vibes.” Sprinkle herbs on top if you’re feeling fancy.

Bake! 375°F (190°C) for 20–25 minutes, until puffed, golden, and smelling like heaven. Don’t walk away completely—your oven is your new best friend.

Cool slightly & serve. Let them sit for a few minutes before removing from the tin—no one likes a lava-cheese burn.