Swiss & Caraway Flatbreads

• 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 shredded Swiss cheese

1. 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.
2. Preheat oven to 425u0b0. 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 until golden brown, 10-15 minutes. Serve warm.
3. Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased
4. in a preheated 425u0b0 oven until heated through.

loaves, butter, canola oil, onion, mustard, caraway seeds, worcestershire sauce, sherry, swiss cheese

Taken from www.tasteofhome.com/recipes/swiss-caraway-flatbreads/ (may not work)