Wednesday, October 1, 2008
Onion Cheese Roll
A few weeks ago I made some semi-homemade cinnamon rolls and while I was rolling them up I thought to myself what would it be like if I replaced the sweet filling with a savory one? So yesterday I gave it a try, instead of sugar and cinnamon inside I used caramelized onions and cheese. Wow, these rolls turned out oh so yummy. My husband and daughter simply loved them.
2 Lbs. Frozen Bread Dough (Rhoades)
2 Small Diced Onions
1 16 oz. Shredded Cheese (I used a Mexican blend)
3 Tbs. Johnny’s Garlic Season
Follow the directions on the bag for the overnight refrigerator thawing, in the morning take the bread pans out of the fridge and turn the oven to 170 degrees to heat. Cover the bread with plastic wrap that has been sprayed with cooking spray, that way when the bread raises it won’t stick. When the oven is ready turn it off and put the loaves inside, if you have one turn on the oven light for some extra heat as well. Let rise until double in size, I let them stay in the oven for about 2 hours. While the bread is rising in the over dice the onion and cook it in a hot pan with EVOO until tender and it has a slight caramel color to it. When the onions are done place them onto a plate in a single layer to cool. When doubled bring them out of the pans onto a floured surface and roll out , once rolled out spread the dough with butter then sprinkle on the Johnny’s. Place the cooled onions on top of the butter and garlic layer pressing them down slightly into the dough, then sprinkle the cheese on top pressing it down as well ( Reserve about 1 cup of the cheese to top each roll after baking). Once you have the cheese in start rolling like you would cinnamon rolls, roll it length wise away from you. Once tightly rolled cut into 12 sections and place cut side up in a well greased 13x9 baking pan. Cover with cooking sprayed plastic wrap and back into the over that has been heated to 170 degrees. Let rise for about another hour then remove the plastic wrap and bake at 400 degrees for about 15 min or until golden brown then take out and top each roll with a small amount more of cheese. Return to the over to melt and brown the cheese.