Melt butter in a skillet over low heat. Add onions, sprinkle with salt, and cook, stirring often, until onions are browned and caramelized, about 40 to 50 minutes. Sprinkle with pepper and remove from heat.

In a medium bowl, mix together cream cheese and onions. Turn out onto a piece of waxed paper or parchment and shape into a rectangle about 4x6 inches and 1/2 inch thick. Wrap and place in freezer until frozen.

Remove cheese from freezer and cut into 32 equal pieces.

Cut dough into 30 g (1 ounce) pieces about 2 inches square and 3/4 inch thick. Press a piece of cheese into the center and wrap dough around it, sealing the cheese in place.

Continue as you would for bagelettes, but increasing the baking time to 25 to 29 minutes.