Allow puff pastry to defrost slightly - just enough for you to roll without it cracking (if it's fully defrosted you will find it soggy and hard to handle).

Spread a mixture of tomato and bbq sauce over the entire square of pastry except for about 2cm along the side furthest from you.

Add a layer of ham and a liberal sprinkling of sun dried tomato, olives and shredded cheese.

Starting with the side closest to you fold the pastry over your filling and begin forming a swiss roll - you should try to form quite a tight roll. Carefully tuck any escaping filling back in as you go.

When you reach the end brush some water on the sauce free edge and seal your roll shut. Set aside sealed side down and continue with the next sheet of pastry.

Once your rolls are complete slice each one into 1cm rounds. Place on a lined oven tray (spray with oil or brush with egg wash if desired). Bake in a 180 degree oven until golden and puffed.