Pluck off the rosemary leaves from one end of each rosemary sprig and keep them aside for later use.
Take a piece of pumpkin and wrap it with half a D'Orsogna Natural Streaky Bacon rasher. Use a rosemary sprig (the one from which you removed the leaves earlier) to secure the bacon around the pumpkin. Repeat with the remaining pumpkin pieces, bacon rashers, and rosemary sprigs.
Grease a baking tray with oil and place the pumpkin and bacon bites onto it. Bake the bites in a preheated oven at 180 degrees Celsius for about 15-20 minutes, or until they turn golden brown. Once done, remove them from the oven and serve.
Servings 0