We used onion bagels for a little extra flavor, but the kids all complained that there was too much spinach. I felt it was a little bland & needed garlic & Italian seasoning in the cheese mix.
Stuffed Bagel Pizzas
Photo: Kate Sears; Styling: Susan Vajaranant
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Bake: 15 Minutes
Amount per serving
- Calories: 396
- Fat: 15g
- Saturated fat: 9g
- Protein: 23g
- Carbohydrate: 43g
- Fiber: 3g
- Cholesterol: 47mg
- Sodium: 1014mg
- 1 cup shredded mozzarella
- 1 cup ricotta
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 teaspoon salt
- 4 medium bagels (about 3 3/4 inches in diameter)
- 1/2 cup tomato sauce
- 1. Preheat oven to 400ºF. Line a baking sheet with foil and place in oven. Combine mozzarella, ricotta, spinach and salt in a bowl.
- 2. Using a large serrated knife, carefully slice off the very top of each bagel and discard. Scoop out bagels' doughy interiors, leaving crust intact. Discard interiors.
- 3. Spread 2 Tbsp. tomato sauce inside bottom of each bagel. Divide cheese mixture among bagels, spreading evenly.
- 4. Place bagels on preheated baking sheet and bake until cheese is bubbling and bagels are crisp and browned around cut edges, about 15 minutes.
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