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.
Mix gouda, paprika, tomato and corn. Mix paprika powder and oil.
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.
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.
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.