Mini stuffed bagel bombs
Two-ingredient dough is stuffed with cream cheese, topped with poppy seeds, and baked until golden brown. The texture ends up slightly chewy and quite bagel-like. Enjoy these warm, at room temperature, or straight from the fridge if you’re eating leftovers; or reheat leftovers at 300°F for 5 minutes. There’s a good chance that a little cream cheese will leak out as these bake, but there will still be plenty left inside.
Plain fat free Greek yogurt
1 large egg(s), lightly beaten
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Combine the flour and yogurt in a medium bowl. Stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth (about 2 minutes of kneading). Divide the dough in half. Roll each half into a 9-inch-long rope; cut each rope into 9 (1-inch) pieces.
- Flatten each dough piece into a thin circle. Arrange 1 ½ tsp cream cheese in the center of each dough piece; wrap the dough around the cream cheese, pinching holes and seams to seal. Roll between your palms to help fully enclose the dough around the cream cheese. Arrange on the prepared pan. Brush with the egg and sprinkle with the salt. Bake until golden brown, 18 to 20 minutes.
- Serving size: 1 bagel bite