• Preheat oven to 400 degrees, line 2 baking sheets with parchment paper.

Filling:

• Cook bacon & onion until bacon is cooked, but not crispy.
• Add sauerkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool.

Dough:

• Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
• Measure remaining dough ingredients into a food processor, blitz to combine. Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.

Assembly:

• With wet hands, pinch off walnut-sized sections of dough – about 24 of them.
• One at a time, flatten a piece of dough into a circle approximately 3" across – I like to do this in the palm of one hand. Place a 1 tablespoon mound of filling in the center of the circle.
• Carefully pull up the edge of the circle up and around the filling, sealing the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, repeat with the rest of the dough/filling.
• Bake for about 15 minutes, or until lightly golden.
• Remove from oven, allow to cool slightly before eating. Best served hot - fresh out of the oven or reheated... IF they last that long.