Cream Cheese Bagel & Lox Pull-Apart Loaf
Cream Cheese Bagel & Lox Pull-Apart Loaf is a warm, shareable bread that blends creamy cheese and smoky salmon into a perfect bite for brunch!
Ingredients
- 1 pkg Store bought pizza dough
- 1 1/2 cups Plain whipped cream cheese
- 1/3 cup Shredded cheddar cheese
- 1 tbsp Dried chives
- 1/4 cup Chopped parsley
- 1 tbsp Unsalted butter
- 1 tsp White sesame seeds
- 1 tsp Poppy seeds
- 1/2 tsp Garlic powder
- 1/2 tsp Dried dill
- 1 tsp Kosher salt
- For garnish: lox, capers, red onion slices
Instructions
- Preheat your oven to 350 degrees.
- Line a large loaf pan with parchment paper that over hangs by two inches so it’s easier to pull out the loaf. Spray with non-cooking spray for additional insurance and set aside.
- In a small bowl combine poppy seeds, white sesame seeds, garlic powder, dried dill, and 1 tsp kosher salt. Set aside.
- In a food processor, add the cream cheese, shredded cheese, chives, and parsley. Pulse until smooth.
- Next, take the pizza dough and roll out into a 12X20 inch rectangle. Take the cream cheese mixture and spread it all over the pizza dough. Cut the rectangle into 5 equal sized strips. Next, take the strips and stack them on top of each other and then cut the stacks into five or six squares.
- Place the square stacks into the loaf pan. It’s okay if the stacks don’t touch the edges because it will expand when baking. Brush the top of the loaf with butter and sprinkle with poppy seed mixture.
- Bake the loaf for about 45 to 50 minutes or until the dough is springy and golden brown.Remove from the oven and let cool slightly before moving from the loaf pan and topping with lox, red onion, and capers.
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