Lunchbox pinwheels with ham, cheese and corn

In a small bowl, combine the yeast, sugar and water and mix well. Leave for 5-10 minutes until foamy.

Sift the flour and salt into a large bowl and make a well in the centre. Pour the wet yeast mixture into the flour and form into a dough with your hands.

Transfer to a clean, floured surface and knead for 5-8 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.

Place the dough in a clean, lightly oiled bowl and cover with plastic wrap. Leave to rest in a warm place for about 45 minutes or until doubled and puffed up.

Remove from the bowl and knead again for 2-3 minutes, then quarter the dough and shape into pizza bases (or leave whole for the following recipes).

Preheat the oven to 185°C fanbake and line two trays with baking paper.

Halve the pizza dough and roll each half into a large rectangle (about 30cm x 25cm) on a lightly floured surface.

Spread rectangles with tomato relish and scatter with ham, cheese and corn.

Carefully roll up dough from long side to form a log. Cut log into 10-12 pieces and arrange cut-side up in a spiral on tray. Brush with egg wash. Repeat with second log and tray. Bake for 20-25 minutes until deep golden and puffed.

Make your own cheesy-mite pinwheels. Spread the dough with Marmite and sprinkle with grated cheese, a little spring onion and ham if you fancy.

These pinwheels are also good made with baked beans and cheese, or salami instead of ham.