Mini Rosemary Cream Cheese Bacon Ponzos

By marisa r – vaughan, ON
Mini Rosemary Cream Cheese Bacon Ponzos
  • Prep Time: 30
  • Total Time: 60
  • Servings: 20-30 people

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About this Recipe

A great tasty appetizer for large party's! Cream cheese and crisp bacon enveloped inside a crispy outer shell. This will make you the bell of the ball!


1 prepared uncooked pizza dough
2 tbsp fresh rosemary, chopped and 1 tbsp dry
250 g Maple Leaf bacon, chopped
250 g garlic and herb cream cheese
2 lg. onions, chopped
1 lg. egg beaten with 1 tbsp of water
1 cups flour for dusting


Heat a medium skillet to med high, tip in bacon and begin to cook, when some liquid starts to render (melt) tip in onions. Continue to stir and cook until all liquids evaporate and bacon is browned and onions are caramelized, approx 10-15min. Remove from heat and drain fat completely using a small strainer. Add fresh rosemary and stir to mix. Set aside to cool.
Flour your counter sparingly and pinching off a golf ball size of dough, roll out to a thin disc size 1/8" thickness. Using a 3" circle cookie/biscuit cutter punch out shape. Scrap dough can be rerolled.
Place 1/2tsp of bacon/onion mixture onto dough, add 1/2tsp of cream cheese on top in middle of disc.
Brush egg wash around edges of dough. Fold dough over to one side creating a half moon shape and pinch edges, stretching when needed to cover filling. Place on a greased baking sheet. Continue until filling or dough is finished.
Brush tops of moons with remaining egg wash and sprinkle with dried rosemary.
Bake 20-25 min at 400F

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