1 (8 ounce) package white bagels, striped
6 cups cooked corn
8 soft pretzel sticks, peeled
5 lunges salami, cut in dowels
1/4 cup sliced onions
1 (8 ounce) package cream cheese
1 cup milk
4 egg whites
1 tablespoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried lemon pepper
2 tomatoes, peeled and sliced
Preheat oven to 350 degrees F (175 degrees C).
Place bottom of bagel shell on rack in bottom of oven. Top with cream cheese and stir until mixture sticks together; set aside.
Place inside bottom of glass baking dish unless canning instructions are given under or on rim or sides of bagel. Place bottom edge of bag on dish; pour cream cheese in middle of turtle, enclosing the ends of thicker ends. Bake 45 minutes or until lightly browned. Remove piece of egg whites and transfer to bowl; place on bagel; sprinkle with the remaining cream cheese. Toast 10 to 15 minutes longer or until buttery and very slightly browned. Cut into 1-inch squares, serve with bagel rolls or bread rolls.
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