Whip up the perfect at-home lactose-free brunch. This recipe is sure to please the eye and the taste buds.
1/2 tablespoon poppy seeds
1/2 tablespoon sesame seeds
1/2 tablespoon black sesame seeds
1/2 tablespoon dried minced garlic
1/2 tablespoon dried minced onion
1/2 tablespoon sea salt
1 can dairy-free biscuit dough
1 (8-ounce) package Green Valley Creamery Lactose-Free Cream Cheese, very cold
1 (2-ounce) package smoked salmon
2 tablespoons Green Valley Creamery Lactose-Free Butter, melted
1 tablespoon chives, for garnish
1. Preheat the oven to 350 degrees.
2. In a small bowl, add the poppy seeds, sesame seeds, black sesame seeds, dried garlic, dried onion and sea salt. Mix to combine and set aside.
3. Cut each biscuit in half and roll into a ball. Flatten each dough-ball with the palm of your hand into a 3-inch round and place a small spoonful of cream cheese in the center. Gather the edges of the dough around the cream cheese, pinching well to make sure edges are sealed. Alternate each ball with half of them containing smoked salmon and cream cheese and half containing only cream cheese. Reserve remaining cream cheese for serving.
4. Place all the dough balls into a greased pie dish with an overturned ramekin in the center, so they are touching in a ring formation. Brush the top with melted butter and sprinkle a generous amount of the everything bagel seasoning. Bake in the oven for 30 minutes or until nice and golden brown. Turn ramekin over and fill with remaining cream cheese for dipping bread balls, and garnish with chives. Pull apart and enjoy!