Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Tip the tinned tomatoes into a bowl and massage with your hands to break them down into small chunks. Gently heat the oil and garlic in a wide saucepan for 1 minute until aromatic, then add the dried mixed herbs and chilli flakes, cooking for a further minute. Pour in the tomatoes followed by the basil. Swill out the tomato tin with 2 tablespoons of water, stir this in and simmer for 10-12 minutes until slightly reduced. Season and remove the basil stalks.
3. Meanwhile, slice the still-joined batched rolls horizontally so you have a layer each of tops and bases. Try and keep them in a batch, but don’t worry if a few separate. Transfer the bottom layer to a lined baking tray that will hold them snugly, then bake for 5 minutes until they start to dry out and get a bit crispy at the edges. Set aside to cool.
4. Combine the ingredients for the herby garlic butter and season. Brush a third of this over the baked roll bottoms then pour on the tomato sauce, spreading so all of them are covered. Scatter over the pepperoni followed by the cheddar- mozzarella mix. Add the layer of roll tops and brush with half the remaining butter. Cover with foil and bake for 10 minutes. Remove the foil and bake uncovered for 5 more minutes or until deeply golden and all the cheese has melted.
5. Remove from the oven and brush with the last of the garlic butter. Leave to sit for a few minutes before scattering over the Parmesan and serving.