Lunch: Swiss & Caraway Flatbreads Recipe

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
1/4 cup butter, melted
1/4 cup canola oil
1 tablespoon dried minced onion
1 tablespoon Dijon mustard
2 teaspoons caraway seeds
1 teaspoon Worcestershire sauce
1 tablespoon dry sherry, optional
2 cups (8 ounces) shredded Swiss cheese

Instructions

On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 425 °. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake 10-15 minutes or until golden brown. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in resealable plastic freezer bags. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425 ° oven until heated through.

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