For the dough, combine yeast and 250ml lukewarm water in a small bowl. Combine flour and 1 tsp salt in a large bowl; stir in yeast mixture and oil to make a soft dough. Transfer dough to a lightly floured surface and knead until smooth and elastic (5 minutes). Place dough in an oiled bowl, cover and set aside in a warm place until dough has doubled in size (approx.. 1 hour).

For the sauce, heat oil in a saucepan over medium heat. Add garlic and stir occasionally until fragrant (1-2 minutes). Add tomatoes and simmer over low heat until mixture is reduced to a paste (30 minutes). Set aside to cool.

Turn dough onto a lightly floured surface and knead again until just smooth. Divide the dough in half. Roll each half into a 20cm x 30cm rectangle on a lightly floured sheet of baking paper.

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Preheat oven to 220°C. Line oven tray/s with baking paper.

Spread tomato sauce on the dough rectangles but leave a 1cm border. Top each with mozzarella and also cured meats (if using).

Sprinkle ¼ cup of the parmesan on each, then top with spinach leaves or basil. Turn the paper so a long side of the dough is in front of you. Fold in edges on the short sides, then carefully roll up dough from the long side to enclose filling. Place seam-side down on trays.

Flatten slightly with your hands and brush lightly all over with egg.

Using a sharp knife, cut shallow slashes across the rolls. Sprinkle with remaining parmesan, then stand, uncovered, in a warm place for 10 minutes.

Bake for 10 minutes on 220oC.

Reduce oven temperature to 200°C, then bake until golden brown and cooked (10 minutes).

Stand for 5 minutes before serving.