Servings: 40
Yield: 40 Hors d'oeurvres
1/4 pound bacon, diced
2 pounds onions, sliced
2 eggs, slightly beaten
1/4 cup sour cream
2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
1 teaspoon caraway seeds, optional
1. Place bacon in Dutch oven over medium heat; top with onions. Cook, stirring occasionally, until onions are golden, about 20 minutes. Remove from heat; cool. Stir in 1 egg and sour cream; reserve.
2. Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large bowl. Heat milk, water and butter to 125º to 130ºF. Stir into dry mixture. Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Roll dough to 11 × 16-inch rectangle. Place in jelly-roll pan, pushing dough up around edges to form a rim. Spread onion mixture on dough. Sprinkle with caraway seeds, if desired.
4. Bake at 400ºF for 30 to 35 minutes, until center is set and edges of dough are lightly browned. Cut into 2-inch squares. Serve warm.
Yield: 40 Hors d'oeurvres
1/4 pound bacon, diced
2 pounds onions, sliced
2 eggs, slightly beaten
1/4 cup sour cream
2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
1 teaspoon caraway seeds, optional
1. Place bacon in Dutch oven over medium heat; top with onions. Cook, stirring occasionally, until onions are golden, about 20 minutes. Remove from heat; cool. Stir in 1 egg and sour cream; reserve.
2. Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large bowl. Heat milk, water and butter to 125º to 130ºF. Stir into dry mixture. Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Roll dough to 11 × 16-inch rectangle. Place in jelly-roll pan, pushing dough up around edges to form a rim. Spread onion mixture on dough. Sprinkle with caraway seeds, if desired.
4. Bake at 400ºF for 30 to 35 minutes, until center is set and edges of dough are lightly browned. Cut into 2-inch squares. Serve warm.
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