Roll out the puff pastry on a clean, flat surface. If it's too cold, let it sit at room temperature for a few minutes to make it easier to handle.

Evenly spread the tomato sauce over the pastry, leaving a small border (about 1 cm) around the edges to help seal the roll.

Arrange the pepperoni slices evenly across the entire surface.

Sprinkle the shredded mozzarella cheese over the pepperoni, covering the surface completely.

Starting from one long side, roll the pastry tightly into a log. Ensure the seam is sealed to prevent it from opening while baking.

Use a sharp knife to cut the log into slices about 2 cm thick.

Place the slices on a baking tray lined with parchment paper or lightly greased. Leave some space between the rolls for expansion.

Brush each roll with olive oil and sprinkle with red chili flakes and dried oregano.

Preheat the oven to 200°C (400°F) and bake for 15-20 minutes, or until the rolls are golden and crispy.

Remove from the oven and let the rolls cool slightly. Garnish with fresh basil leaves before serving.