1 lb. frozen bread dough (1\/3 of 3-lb. package), thawed
\n3 T. olive oil
\n3 C. finely chopped onions
\n2 T. minced garlic
\n2 1\/2 T. Dijon mustard
\n2 T. Yellow Mustard Seeds
\n1 1\/2 tsp. dried thyme<\/p>\n
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\u00b0F. Heat 2 T. oil in large nonstick skillet over medium heat. Add onions and garlic and saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F. Heat 2 T. oil in large nonstick skillet over medium heat. Add onions and garlic and saut\u00e9 until…<\/p>\n