Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment or a silicone mat.

In a small bowl, stir together tomato passata, sriracha, and half of the dried oregano. Set aside.

On a silicone rolling mat or lightly floured countertop, unroll the puff pastry. Use a rolling pin to make the pastry a few inches wider, or a knife to trim away any excess. When finished, you should have a 10 x 12-inch rectangle. Position the rectangle with the longer side facing you.

With a rubber spatula or small stepped palette knife, spread the passata mixture on top of the puff pastry, allowing a 1-inch border along the bottom edge.

Scatter the mozzarella and grated Parmesan on top of the sauce.

Top with the diced pineapple, followed by the jalapeños.

Sprinkle with chili flakes and reserved dried oregano.

Roll the pastry toward you to form a tight log.

With a pastry brush, egg wash the bottom border, then pat with your fingertips to seal the log.

With a sharp chef’s knife, slice the log crosswise into 1-inch slices. You should have 12 total slices.

Arrange on prepared tray, allowing space for the rolls to spread as they bake.

With a pastry brush, brush the sides of each slice with beaten egg. Do not apply egg to the tops of the slices.

Bake in preheated oven for 25-30 minutes or until flaky and deeply golden brown.

Garnish pizza rolls with chopped coriander and additional grated Parmesan. Serve hot.

Serve warm. Wrap leftover pizza rolls in foil and refrigerate for up to three days. To reheat, arrange on a parchment-lined tray and heat in a 350° F / 176° C oven for 5-10 minutes, or until warmed through.