Swiss Onion Spiral Bread

• 1 (16 oz.) loaf frozen white bread dough, thawed
• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1 (4 oz.) pkg. shredded Swiss cheese
• 2 Tbsp. crisp cooked and crumbled bacon or canned bacon bits
• 1 egg, beaten
• poppy seed or dill seed

1. In a small skillet, cook onion in butter or margarine until tender.
2. On floured surface, roll out bread dough to a 17 x 7-inch rectangle; spread cooked onion evenly over dough.
3. Sprinkle cheese and bacon atop.
4. Roll up jelly roll fashion from the long side, pinching edges to seal.
5. Place loaf, formed into slightly crescent shape, seam side down, on a greased cookie sheet.
6. Score top of loaf crosswise, making cuts 1/4-inch deep.
7. Cover; let rise in a warm place 30 to 45 minutes or until almost double.
8. Brush top of bread with egg; sprinkle with poppy seed or dill seed.
9. Bake in a 350u0b0 oven for 25 to 30 minutes.
10. Loaf should sound hollow when tapped.
11. Serve warm.
12. To reheat, wrap in foil.
13. Heat in 400u0b0 oven for 15 to 30 minutes.

frozen white bread, butter, onion, swiss cheese, bacon, egg, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726179 (may not work)