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