Tasty spaghetti and cheese pinwheels

To make the scone mix sift flour, salt and baking powder in to a large bowl. Cut in the butter until the mixture resembles fine crumbs.

Make a well in the centre of the scone mix. Pour in the water and stir with a knife to form a soft dough. Turn out onto a floured board and knead lightly.

Roll out on a lightly floured board into a rectangle 40 cm wide x 25 cm high.

Spread the Wattie's Spaghetti over the bottom 2/3 rectangle, then scatter evenly with the ham, spring onions and 3/4 cup edam cheese. Carefully roll the dough from the long edge and cut into 10 even pieces.

Place the cut rounds on a baking paper-lined oven tray in a circular or rectangular shape. Sprinkle with remaining cheese.

Bake at 220°C for 20 minutes or until golden and cooked in the centre. Serve warm.