Name: Everything But The Bagel Bubble Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 12oz Refridgerated Biscuits; 1 stick Butter; 1/2 block Cream Cheese; 1 pint Grape Tomatoes (sliced in half); 2 cups Fresh Spinach; 1/2 thinly sliced Red Onion; 2-3 TBSP Capers; 1 cup Shredded Mozzarella Cheese; 2-3 TBSP Everything But The Bagel Spic *depending on taste

You guys are going to go totally crazy for this pure comfort food baked & served up in a bundt pan. Ladies and Gentlemen, this IS so delicious and your family and guests are going to love it! Please allow me to introduce you to ~ Everything But the Bagel Bubble Bread.

I mean…c’mon! It’s full of all the flavors & toppings we love on our Everything Bagels!

Today’s recipe is part of The Tastes of the Seasons tour hosted by my friend Kristen from Ella Claire Inspired. This month, myself along with several bloggers have prepared a delicious Fall appetizer recipe. There’s so many things we can declare when we describe Fall to our friends and family members. One of which is warm, hearty, comforting and dare I say “earthy” food – that is such a significant part of Fall to me. This Everything but the Bagel Bubble Bread is all of that and much more.

You can never go wrong serving or bringing a colorful dish to a party. With all the bright hues of the veggies against the deliciousness of the bread and then sprinkled with the Everything spice – you cannot go wrong! This recipe is really quick to come together, which makes it another favorite in my book.

Everything But The Bagel Bubble Bread

A fun twist on the classic bundt pan bubble bread. Make it a fully loaded Everything Bagel. Full of amazing flavors that we all love.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

2 12oz Refridgerated Biscuits
1 stick Butter
1/2 block Cream Cheese
1 pint Grape Tomatoes (sliced in half)
2 cups Fresh Spinach
1/2 thinly sliced Red Onion
2-3 TBSP Capers
1 cup Shredded Mozzarella Cheese
2-3 TBSP Everything But The Bagel Spic *depending on taste

Instructions

Preheat your oven to 350*
Grease and prepared a bundt pan - just like you would for a cake.
Wash and rinse your Tomatoes and slice in half. Set aside.
Open the tubes of biscuits and cut in quarters and place in a large mixing bowl. Add your melted butter and softened cream cheese to the mixture of biscuits. Then add all your other ingredients ***leaving a few extras to place on top before baking. Mix everything together. Evenly place in your bundt pan. Add your extra toppings to place on top. Bake for approx 30 minutes or until some of the edges are turning a nice golden brown. Best if served right from the oven. If you are going to reheat, cover with foil and heat for approx 5-10 minutes in the oven.

Here’s the magical ingredient that brings everything together! If you don’t have a Trader’s Joes in your town, guess what??? I hear Walmart is going to start selling the spice blend very soon!

Of course you can put as much on it as you’d like. My favorite way, you ask? Just blend it all in between the layers. Including all the spinach, capers, onions & tomatoes. So delicious.

You can always add your personal favorites as well.

Olives
Avocados
Jalapeños
Green Chilis
Cilantro – – – you name it!

I’m sure most of us have had a bubble or monkey bread before – we all know how it works. You can pull it apart with a fork, or if you’re with a group of people you really know (wink wink) you can use your hands. Typically these breads are devoured in no time! This Everything But The Bagel Bubble Bread is the perfect Fall appetizers. Can you imagine it on a cool brisk day while watching your favorite team? Or even better surrounded by friends in your kitchen.

I cannot wait for you all to try it, and to hear what you think!

Below you will find all the amazing Fall appetizer recipes for The Tastes of the Seasons tour. Aren’t these photos alone, amazing? I can’t wait to try several of these recipes myself. Please click the links to see the full written recipe, and of course more pictures.

Spinach Artichoke + Green Chile Dip by Ella Claire | Baked Garlic Knots by Sweet C’s | Savory Pumpkin Hummus by Zevy Joy | Spiced Warm Brie by Boxwood Avenue | Sea Salt Dinner Rolls and Herb Butter by House 214 Design

Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home

Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner

Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams