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Preheat the oven to 200C.
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Mix up your dough ingredients (or packet according to the instructions). Knead and then cover and leave to rise in a warm place for 45 minutes.
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Roll out to form a rectangle about 20cm x 30cm (my little ones love helping with squishing the dough to this shape).
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Spread the tomato puree over the top, sprinkle on the oregano, then the other fillings, then about half of the cheese.
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Roll up the pizza tightly, rolling the longest edge to make a Swiss roll shape.
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(If the Swiss roll isn't sticking shut, you can brush it with a little water here and there.
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Using a sharp knife, cut the sausage roll up into about 10 whirls or about 2cm thickness each.
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Lay them onto a baking sheet lined with baking paper and then cover with a tea towel and allow to rise for a further 15 minutes.
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Brush with the milk and sprinkle over the remaining cheese.
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Bake for 10 - 20 minutes (depending on the size of your whirls), until golden and the cheese is crispy.
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Enjoy hot or cold (they also freeze really well).