Bacon-Potato Peasant Pasties

• 6 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
• 1 cup refrigerated diced potatoes
• 1 cup frozen pearl onions
• 1 tsp. dried thyme leaves
• 1/8 tsp. ground black pepper
• 1 can (11 oz.) refrigerated pizza crust
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 egg
• 1 tsp. honey

1. Cook and stir bacon in large skillet until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 1 Tbsp.
4. drippings from skillet.
5. Add potatoes, onions and thyme to reserved drippings; cook 5 min.
6. or until potatoes are golden brown and tender, stirring occasionally.
7. Remove from heat.
8. Stir in bacon and pepper; cool.
9. Heat oven to 425 degrees F. Unroll pizza dough on lightly floured surface; pat into 16x12-inch rectangle.
10. Cut into 6 rectangles; top with potato mixture to within 1/2 inch of edges.
11. Sprinkle with cheese.
12. Fold dough rectangles in half; seal edges with fork.
13. Place on baking sheet sprayed with cooking spray.
14. Whisk egg and honey until blended; brush onto dough.
15. Bake 15 min.
16. or until golden brown.

butcher, potatoes, frozen pearl onions, thyme, ground black pepper, crust, mozzarella cheese, egg, honey

Taken from www.kraftrecipes.com/recipes/bacon-potato-peasant-pasties-168960.aspx (may not work)