Bread ring with dip

Ingredients for 1 servings:

• 2 rolls of yeast dough, ready-made (e.g. Sunday rolls)
• olive oil
• 80 g spinach, fresh
• 2 sprigs fresh basil
• 2 garlic cloves
• 50 g tomatoes, dried in oil
• 200 g cream cheese
• 50 g crème fraîche
• 70 g Parmesan, grated
• 1 tsp chili flakes
• 70 g Gouda, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with spinach, dried tomatoes and crème fraîche

Preheat the oven to 180°C (top/bottom heat) and grease a 26cm springform pan with olive oil. Remove the yeast dough from the packaging and shape each portion into a ball. Place the balls around the edge of the pan, leaving a small gap between them. Set the dough in a warm place to rise. In the meantime, clean and roughly chop the spinach and basil. Peel and finely chop the garlic. Drain the sun-dried tomatoes and chop them as well. Mix everything with the cream cheese, crème fraîche, and Parmesan cheese, and season with chili flakes. Spread the cream cheese mixture in the center of the risen rolls and sprinkle with Gouda cheese. Brush the roll dough thinly with olive oil. Place the springform pan in the hot oven for 25-30 minutes, until the cheese has melted and the rolls are crispy. Carefully loosen the springform pan edge and enjoy the rolls warm with the dip.