Put the flour, oregano, salt, sugar and yeast in a large bowl. Stir to combine. Make a well in the middle and pour in the milk, water, butter and olive oil. Stir with a wooden spoon until a dough begins to form. Continue to knead until you have a soft dough. If dough sticks too much, add a tiny bit of flour. Alternatively, knead in a mixer with a dough hook.

Put the dough into a greased bowl. Cover it with plastic wrap and let it rise for 2 hours.

In a saucepan, heat olive oil over medium-high heat. Add the garlic and sauté for a while, until golden. Add the tomato paste and then pour over the wine. Allow to boil for 1 minute. Add the chopped tomatoes, sugar, salt and pepper. Stir well and let the sauce simmer uncovered until it thickens.

when the dough has risen, flour the surface and roll out a rectangle of about 40 x 60 cm. With the large side of the rectangle facing you, spread the tomato sauce on the dough, leaving a 5 cm margin on the top side. Scatter the pork loin or ham on top and sprinkle with the cheese.

Beat the egg in a small bowl and, using a pastry brush, brush the 5 cm border left on the dough. This will help the dough to stick well so the rolls don't open up in baking. Roll into a roll starting with the large side facing you. Close the roll, pressing well with your hands to make the dough stick.

Using a sharp knife, cut about 1 cm off the edges. Cut the roll into 12 pieces. Turn each roll 90 degrees so that the spiral is facing up.

Preheat the oven to 180°C, fan.

Place the rolls on two oven trays. With your hand, press them down slightly. Using a pastry brush, brush the rolls with the beaten egg. Let them stand for 20 minutes. Then bake them in the oven for 30-40 minutes, until puffed and golden.