| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
24 |
Servings |
INGREDIENTS
| 1 |
pk |
Pillsbury Hot Roll Mix |
| 1/2 |
c |
Finely chopped red bell pepper |
| 2 |
tb |
Oil |
| 8 1/2 |
oz |
Can Green Giant Cream Style Sweet Corn |
| 3 |
tb |
Water |
| 1 |
|
Egg |
| 4 |
oz |
Monterey Jack Cheese with Jalapeno Peppers, cut into 24 equal pieces |
| 1 |
tb |
Butter, melted |
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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