INGREDIENTS

INSTRUCTIONS

Grease 13 x 9" pan.  In large bowl, combine flour mixture with yeast
from foil packet; mix well.  In small saucepan over medium-low heat,
cook bell pepper in oil until tender. Stir in corn and water; heat to
120 to 130 degrees.  Stir hot corn mixture and egg into flour mixture
until dough pulls away from sides of bowl. Turn dough out onto  lightly
floured surface. With greased or floured hands, shape dough  into a
ball. Knead dough 5 minutes until smooth, sprinkling with  additional
flour if necessary to reduce stickiness. Cover dough with  large bowl;
let rest 5 minutes. Divide dough into 24 pieces.  Shape  each piece of
dough around 1 piece of cheese, pulling dough under and  sealing edges
to make a smooth top. Place, seam side down, in greased  pan.  Cover
loosely with greased plastic wrap and cloth towel.  Let  rise in warm
place for 30 minutes. Heat oven to 375 degrees. Uncover  dough. Bake
for 25 to 30 minutes or until golden brown. Brush with  butter; remove
from pan.

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