Prepare the Dough: In a medium bowl, combine the self-raising flour and salt. Add the Greek yoghurt and mix with a fork until a shaggy dough forms. Tip it out onto a lightly floured surface and knead for 1-2 minutes until it comes together into a smooth ball. It should be soft but not sticky.

Mix the Sauce: In a small bowl, stir together the tomato passata, 1 tsp of dried oregano, garlic powder, salt, and pepper. Set aside.

Assemble the Pizza Log: Lightly flour your work surface and rolling pin. Roll the dough out into a rectangle, roughly 25cm by 35cm. Spread the seasoned tomato passata evenly over the dough, leaving a 1cm border along one of the long edges.

Add the Fillings: Sprinkle the grated mozzarella evenly over the sauce, followed by the chopped pepperoni.

Roll and Seal: Starting from the long edge opposite the clean border, tightly roll the dough up into a log. Lightly brush the clean border with a little water and press it firmly to seal the log closed.

Chill and Slice: I find that chilling the log for 10 minutes in the freezer makes it much easier to slice cleanly. Once chilled, use a sharp knife to slice the log into 16 even rolls, each about 2cm thick.

Prepare for Air Frying: In a small bowl, mix the olive oil, grated Parmesan, and the remaining 1/2 tsp of oregano. Gently brush this mixture over the tops and sides of each pizza roll.

Air Fry to Perfection: Preheat your air fryer to 180°C (160°C fan) for 3 minutes. Place the pizza rolls in the air fryer basket in a single layer, ensuring they have a little space between them. You may need to cook them in two batches. Air fry for 6-8 minutes, or until the dough is cooked through, the tops are golden brown, and the cheese is bubbling.

Serve Immediately: Carefully remove the pizza rolls from the air fryer. They will be very hot! Let them cool for a minute or two before serving with your favourite dipping sauce.