The idea of baking this bun was inspired by Artisan Bread in Five Minutes a Day of their recipe on pizza lollipops. I didn't adapt their bread dough recipe but using the leftover no-kneading method bread dough after baking the sweet potato and nian gao buns.
The process was not difficult if you look at the video in pizza lollipops link, just spread some pasta sauce on flatten bread dough, sprinkle some mozzarella cheese, roll up the bread dough, cut dough with scissor, let it proof, then bake in oven at 180C for 20 minutes.
My lunch - pizza swirl buns with thick cream of mushroom soup
I had the buns baked in the morning, had a few for our breakfast, and I ate 2 again for lunch, yum!