Picture yourself on a lazy Sunday morning, enjoying a toasted Asiago cheese bagel smothered in garlic-chive cream cheese. Now imagine that goodness in mini, hand-held form, with the perfect ratio of bagel, cream cheese, and Asiago in every single bite. Well, that vision exists, and it couldn’t be easier to whip up. Not only do these bagel bombs let you experience bagels and cream cheese in a whole new way, they’re easy to eat on the run and are perfect for brunch parties. Plus, they’re much easier than making homemade bagels, but taste just as good. What’s not to love?
8 ounces cream cheese, at room temperature
3 tablespoons chopped fresh chives
1 clove garlic, finely chopped
¼ teaspoon kosher salt
Freshly-ground black pepper
1 pound refrigerated pizza dough, at room temperature
1 egg, beaten
3 ounces asiago cheese, grated (about ¾ cups)
How to Make It
Using an electric mixer, beat cream cheese until smooth and fluffy, about 2 minutes. Add chives, garlic, salt, and several grinds black pepper and beat until smooth and incorporated, scraping down sides of the bowl as necessary.
Place scant tablespoon-sized scoops of the cream cheese mixture onto a parchment-lined baking sheet and freeze until solid, about 1 hour.
Preheat oven to 425°F. Divide the dough into 16 equal pieces. Flatten each piece to a 3-inch disk and place a frozen cream cheese ball in the center. Wrap the dough around the cream cheese, pinching to seal, and roll into a smooth ball. Place seam side down on the baking sheet.
Brush with beaten egg, top with cheese, and bake until golden brown, 20 to 22 minutes.
Serve warm or at room temperature.
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