Lunchbox pinwheels with ham, cheese and corn
Who doesn’t love a good pinwheel? Fluffy, cheesey and oh so moreish, these delicious baked treats are the ultimate in savoury snacks.
- basic pizza dough (see recipe below)
- ½ cup tomato relish
- 100 g shaved ham sliced
- 1 cup pizza cheese grated
- ½ cup whole corn kernels
- 1 egg beaten with 1 tablespoon milk for egg wash
Basic pizza dough
- 4 teaspoons yeast
- 1 teaspoon caster sugar
- 1¾ cups warm water
- 4 cups plain flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil for oiling bowl
Basic pizza dough
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.
More cheese, please!
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.
This version is called ‘lunchbox pinwheels’, because they’re perfect for popping in kids’ lunchboxes, but don’t think that’s all they’re good for. Bake up a batch for morning tea, your next picnic or for a weekend baking project with the kids.
These are packed with ham, cheese, relish and corn, but you can go for whatever filling you like. Try subbing in sundried tomato for vegetarian, or go for classic cheesy-mite by using Marmite and cheese.
I like the idea of serving these as part of a casual spread along with a few family favourites like my Chocolate Chickpea Cookies , Finger Lickin’ Chicken and Vege Rice Paper Rolls.
This recipe is from the June/July issue of NADIA magazine.
Photography by: Todd Eyre.