Weight Watchers Recipes

Everything But The Bagel Flatbread

Everything But The Bagel Flatbread

Everything But The Bagel Flatbread is my favorite semi make ahead breakfast. Flaky crescent roll crust, smoked salmon, whipped chive cream cheese, thinly sliced cucumber and diced red onion. The whole thing gets sprinkled with Everything But The Bagel Seasoning for delicious flavor and crunch.

The ingredients in this recipe come together to compliment one another. Perfect for a breakfast or brunch starter. It is also a great appetizer or dish for a baby or wedding shower.


  • 1 Pillsbury Crescent Dough Sheet
  • 2 3 ounce packages of smoked salmon ( I use the one from Aldi)
  • 1 8 ounce package of cream cheese
  • 1/4 cup (approximately) of thinly sliced chives
  • 1/2 teaspoon of toasted sesame oil
  • 1/4 teaspoon of soy sauce
  • 1/4 teaspoon of celery salt
  • 1 seedless cucumber, I lightly peel it leaving SOME green strips, wash and slice very thinly
  • 1/2 medium red onion, finely diced
  • Everything But The Bagel Seasoning


  1. Use a baking sheet, I try to use one that fits the crescent roll sheet. Cover in foil and spray the foil with a very light coating of non stick spray.
  2. Press out your crescent roll sheet to the edges of the pan if you’re using the same sized pan. If not roll it out and press it out evenly, but not super thin.
  3. Heat your oven to 350 degrees and bake the sheet until it is fully baked. Mine took about 12 minutes, every oven will be different. Pull it out when it is golden brown.
  4. Bring your cream cheese to room temp. I use a hand mixer or stand mixer and add the cream cheese to it and whip the cream cheese until it is light and fluffy. I do not add a very thick layer of cream cheese to this flatbread but if you want more cream cheese thickness, add more. Next, add the celery salt and the toasted sesame oil and the soy sauce. This all gives a great flavor to the cream cheese that goes well with the salmon. Whip for a few minutes.
  5. Slowly fold in the the thinly sliced chives.
  6. When the crescent roll is done, let it cool. If you are making this ahead of time. You can keep the crescent roll and cream cheese separate until the next day. Cover the crescent roll and leave on counter. Refrigerate the cream cheese.
  7. When the crescent is cool, spread the cream cheese mixture to the ends. I like a thinner layer.
  8. Next, carefully peel your salmon from the package and layer it on top of the cream cheese, pressing it down slightly.
  9. Layer the cucumbers and then sprinkle the red onion. Then sprinkle the whole thing with the Everything But The Bagel Seasoning. You can also add more sliced chives or capers if you like. Fresh Dill is nice as well.
  10. Let this set up in the fridge for at least an hour if you want it to cut easier. Otherwise, make sure you use a sharp knife when cutting into squares. You can refrigerate this up to 8 hours before cutting.

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