-
Preheat your oven to 180 degrees. Line 2 oven trays with baking paper
-
In a medium sized saucepan over a medium-low heat place the soup mix and evaporated milk and mix
-
Add grated cheese, heat slowly to a simmer, stirring until thick and smooth.
-
While the mixture cools, spread the bread with butter/margarine and take off the crusts if you like. IF you take the crusts off it does make them easier to roll. I have left the crusts on in this case.
-
Spread around 2 tablespoons of the cheese mixture on the unbuttered side of the bread and roll up firmly.
-
Place the edge with the join down on the lined tray.
-
Bake for 10-20 minutes until golden and crispy.