Fingerfood Christmas wreath

Name: Fingerfood Christmas wreath
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 can(s) (6 pieces, 330 g) Sunday rolls (refrigerated shelf); 1 Protein (size M); 600 g cherry tomatoes; 3 (125 g each) Mug Mozzarella beads; 8 Stem(s) Basil; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Balsamic cream; baking paper; 7-10 Tbsp wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 can(s) (6 pieces, 330 g) Sunday rolls (refrigerated shelf)
1 Protein (size M)
600 g cherry tomatoes
3 (125 g each) Mug Mozzarella beads
8 Stem(s) Basil
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Balsamic cream
baking paper
7-10 Tbsp wooden skewers

Directions

1
Line a baking tray with baking paper. Draw a circle (22 cm Ø) with a pencil. Remove the dough pieces from the tin, place them next to each other on a board, halve each crosswise. Place the halves next to each other within the marked circle of baking paper with the resulting cut surface facing down.
2
Whisk the egg white with a fork. Brush the edges of the dough pieces with it so that they stick together when baked. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes.
3
Remove from the oven, place on a cake rack and allow to cool.
4
Wash the tomatoes and drain well. Pour the mozzarella in a sieve, drain well. Wash basil, shake dry, pluck leaves from the stalks. Cover wreath with basil. Put one tomato, if you like 2 tomatoes and a mozzarella ball on wooden skewers.
5
Stick wooden skewers into the wreath. Sprinkle with pepper and sprinkle with balsamic cream.