1 lb. frozen bread dough (1/3 of 3-lb. package), thawed
3 T. olive oil
3 C. finely chopped onions
2 T. minced garlic
2 1/2 T. Dijon mustard
2 T. Yellow Mustard Seeds
1 1/2 tsp. dried thyme

Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour. Preheat oven to 450°F. Heat 2 T. oil in large nonstick skillet over medium heat. Add onions and garlic and sauté until brown and tender, about 10 minutes. Add mustard, mustard seeds and thyme and stir 1 minute. Cool. Spray a large baking sheet with cooking spray. Using rolling pin, roll out dough on floured surface to 14×5-inch rectangle. Spread 1/3 C. onion mixture evenly over dough. Starting at 1 short end, roll up dough jelly roll style. Using rolling pin, roll out dough to 12×8-inch rectangle. Transfer to prepared baking sheet. Brush with remaining 1 T. oil. Sprinkle remaining onion mixture atop dough. Bake bread until golden brown, about 20 minutes. Serve warm or at room temperature.