Two kinds of Monkey Bread Muffins

Name: Two kinds of Monkey Bread Muffins
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 50 g Parmesan cheese; 4 TABLESPOONS Pesto Genovese; 50 g Schmand; 50 g Gouda cheese; 1/4 red pepper; 50 g dried tomatoes; 1 can(s) (212 ml) Vegetable corn; 1 TEASPOON Noble sweet paprika; 2 TABLESPOONS Olive oil; 3 tin(s) (200 g each; 4 pieces each) "Sunday rolls" from the refrigerator; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

50 g Parmesan cheese
4 TABLESPOONS Pesto Genovese
50 g Schmand
50 g Gouda cheese
1/4 red pepper
50 g dried tomatoes
1 can(s) (212 ml) Vegetable corn
1 TEASPOON Noble sweet paprika
2 TABLESPOONS Olive oil
3 tin(s) (200 g each; 4 pieces each) "Sunday rolls" from the refrigerator
7-10 Tbsp Oil

Directions

1
Finely grate the parmesan. Mix pesto, sour cream and parmesan. Coarsely grate the gouda. Clean and wash the peppers and finely dice the flesh. Finely dice the tomatoes. Pour the corn into a sieve and drain well.
2
Mix gouda, paprika, tomato and corn. Mix paprika powder and oil.
3
Flatten 6 dough pieces into flat cakes, spread with sour cream and pesto cream, roll up individually, tear into approx. 5 pieces each and fill 6 oiled troughs of a muffin tray (12 troughs) with them.
4
Flatten 6 dough pieces into flat cakes, spread the vegetable cheese mixture on top, roll up individually, tear into approx. 5 pieces each, roll lightly in the paprika oil and place the remaining oiled depression of the muffin tray.
5
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Remove from the pan and serve.