All you need is four simple ingredients for a family favorite recipe for Everything Bagel Pull-Apart Bread with Cream Cheese!
What’s better than a bagel slathered with cream cheese? A bagel stuffed with cream cheese!
But would you believe me if I told that this beautiful skillet filled with pillowy cream cheese-stuffed bagel balls was actually made with just four ingredients?
One of those ingredients is none other than a good ol’ tube of refrigerated biscuit dough. Yes, you can get pillowy, bagel-like pull-apart bread texture with this store-bought shortcut, plus a few simple tips, tricks and twists.
The beauty of this recipe is that it really serves as a more of a template, with endless customizations made possible by simply dreaming up what foods would taste great stuffed inside dough (hello, ham and cheese!).
For this Everything Bagel Pull-Apart Bread, I’ve stuffed it with plain cream cheese, but you could just as easily use a flavored cream cheese, such as chive or veggie, for added flavor.
Smoked salmon would be another welcome addition, either served alongside or on top of these bagel bites. But no matter how you stuff ’em or top ’em, one thing is certain: The shocking simplicity of this recipe is only matched by the pillowy texture and quintessential everything bagel flavor, all served up warm and in a skillet!
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Ingredients
- 2 Tablespoons unsalted butter, melted and divided
- 1 (16-oz.) package refrigerated flaky biscuits (8 biscuits)
- 2/3 cup plain or flavored cream cheese
- 2 Tablespoons everything seasoning
Instructions
- Preheat the oven to 375°F.
- Grease a 10-inch cast-iron skillet with 1 tablespoon of the melted butter.
- Divide the roll of biscuits into 8 biscuits, and then separate each biscuit into two thinner rounds.
- Arrange the 16 rounds on your work surface. Divide the cream cheese among the rounds, adding about 2 teaspoons of cream cheese into the center of each round. (Alternately, transfer the cream cheese to a sealable plastic bag and pipe it into the centers.)
- Fold the biscuit dough up and around each mound of cream cheese, shaping it into a ball and pinching the edges to seal them. Arrange the balls seam side down in a single layer in the greased skillet so that they are touching each other.
- Brush the tops of the biscuits with the remaining melted butter then sprinkle them with the everything seasoning.
- Bake until golden brown, 22 to 25 minutes, then remove the skillet from the oven. Let cool for 5 minutes before serving.
Nutrition
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I’ve made these multiple times and haves tried different flavors of cream cheese. They are always delicious!
Can I prep these the night before, seal with plastic wrap, and then bake them in the morning? Maybe add the seasoning just before baking? Thx!
I’m so glad you enjoyed the recipe! I haven’t tried prepping them that far in advance so I’m not sure. Let me know if you give it a shot!
what is everything seasoning?
I don’t have a cast iron could I use a baking dish ?
Absolutely, Liz, that’ll work!
Can you make these a day ahead? How would you best store it overnight?
Hi Leah! These really are best enjoyed fresh but if you do make them ahead they should be stored in an airtight container in the fridge.
So easy and tasty. Instead of everything seasoning I used cinnamon sugar and they were delicious.
YUM! I’m so glad you enjoyed the recipe, Debbie!
Simple & so delicious! A tasty & fun idea for breakfast or brunch.
I’m so glad you enjoyed the recipe, Amy!
Kelly I did your recipes again and again and I tried a lot of your recipes. They are all good. In Canada where could I buy your book. Maybe Chapters, or Walmart in Canada. I am near Ottawa. Thank you for the positive vibes I need them. JoJo. Cannot wait to get a cookbook from you is this your first Kelly?
Hi Jojo! I’m thrilled you’ve been enjoying the recipes. The Secret Ingredient Cookbook is available for purchase from a range of international retailers. It can be purchased online and shipped worldwide via The Book Depository: https://bit.ly/3yczlpd Thank you for your support!
Thank you for everything Kelly. I am looking to see if we can get your book in Canada and if not in a couple of months I will order it. By the time I get your book I will have probably made almost half of your recipes. Miam, miam.
Your recipes are awesome Kelly. So different then others. New ideas for sure and very brilliant too. I was wondering what kind of refrigerated flaky cookies you use? Any with flavours? Never heard about this? Do you have any brand you can tell me. I am in Canada. Thank you so much Kelly.
Hi JoJo! I prefer the Pillsbury Grands Flaky Layers Biscuits but any brand will work. :)
Thank you so much for your answer. I am trying now your everything pull apart bagels oooooo so good. And will try tomorrow easy soft pretzels, all your recipes are crazy good. I am on a sick leave for a knee problem and I am gaining weight doing all those delicious recipes. I need to exercices if I want to eat. Will be back to work in 3 weeks. Thank God. Have a great day Kelly.
I’m so thrilled you’ve been enjoying the recipe, JoJo! And I’m sending you positive vibes for a speedy recovery.
These are simply delicious! I make them all the time now. And everyone I’ve made them for loves them as well!!
I’m so happy to read this, Laurie!
What do you suggest for everything seasoning?
Any brand works great!
This was easy and delicious! Whole family loved it! Thank you!
I’m so thrilled to read this, Laura!
I will definitely be making these after Passover! Thank you for a creative and easy breakfast or brunch dish!
You are so welcome, Eileen! Enjoy!
This was easy and fun! We will make these over and over with variations
Yay! I’m so glad you enjoyed the recipe, Tara!