Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
Remove puff pastry from freezer and leave on bench (or in fridge over night) to thaw.
Place thawed sheet of puff pastry onto chopping board.
Use a butter knife to spread a layer of tomato paste across pastry, keeping approximately 1 cm from each of the 4 edges.
Top the tomato layer for a layer of mozzarella cheese.
Starting at the bottom, roll the pastry by pulling towards you and down. Keep the roll as tight as you can. Wrap rolled pastry in cling wrap and place in freezer for 30 mins to 1 hour.
Remove pastry roll from freezer and discard cling wrap. Use a sharp knife and discard excess pastry at each end. Slice the remaining roll into small 1 cm portions.
Spray a silicon baking mat with cooking spray.
Place each pin wheel scroll side on on baking mat. Lightly spray all scrolls with cooking oil.
Place baking tray into the oven (middle rack) and cook for 15 - 20 mins. The cheese will melt and scrolls will turn a light golden colour.
Once they appear to be cooked, turn the oven off, but leave the scrolls in there for approximately 5 mins. Note 5
Remove baking tray from the oven using an oven mit.
Use a flat based utensil to gently slide each pin wheel from the baking mat to the cooling rack. Allow to cool slightly before consuming.