I found a great recipe as part of the Licence to cook, on The Grain Chain website.

Here is what I did today:

Rub 25g margarine into 150g SR flour. Add 1 egg and up to 50ml milk, don't make it too wet!. Take a sheet of greaseproof paper and flour, place the dough on there and roll out to an oblong. Spread with pizza tomato sauce, then I used some chopped spring onions, chopped mushrooms and a grated courgette. top with grated cheese, now roll up from the long side, use the paper to help. Slice the roll and lay the pieces on a floured baking tray, sort of like swiss roll or chelsea buns, bake for 10 mins at 200C.

Gorgeous!

Pizza sauce
small onion or half a large one, 1 clove garlic, 1 teasp dried oregano, 1 tin toms, tbsp tomato puree, splash of wine if liked,1 tbsp olive oil, s&p.

Slice onion and garlic, soften in oil, add the rest, simmer for 15-20 mins then blitz with a blender.

Not sure what you mean Sylv, but you can roll the dough quite thinly and make them as large or small as you want. Use less filling if you want something that holds together to make them into a 'finger food'.