Fingerfood Christmas wreath

Name: Fingerfood Christmas wreath
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 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

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

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