Fingerfood Christmas wreath

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4 3
The freshly baked wreath of rolls with Caprese skewers is just right to start a nice evening with guests.
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 1 can(s) Sunday rolls (8 pieces, 400 g; refrigerated shelf;
  • 7-10 Tbsp z. B.
  • 3 packs (125 g each) Mini-Mozzarella balls
  • 600 g cherry tomatoes
  • 8 Stem(s) Basil
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Balsamic cream
  • baking paper
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Draw a circle (approx. 22 cm Ø) on the paper. Open the bread roll tin (see

  2. 2

    packing instructions). Separate the dough pieces, cut them in half lengthwise and place them in the circle. Bake in a hot oven for about 12 minutes. Take out and let cool down.

  3. 3

    Drain mozzarella well. Wash the tomatoes and dab dry. Wash basil, shake dry, pluck leaves from stalks. Cover wreath with basil. Put 1 mozzarella ball and 1 tomato on wooden skewers.

  4. 4

    Put the skewers into the bread roll. Sprinkle with pepper and sprinkle with balsamic cream.

Nutrition Facts

KCAL
190 kcal
CARBS
16 g
FATS
9 g
PROTEINS
11 g