1 16-oz. pkg. hot roll mix
1 egg
2 tablespoon. olive oil
1/3 cup finely chopped onion
1/2 tsp. dried rosemary, crushed
3 tablespoon. olive oil or cooking oil
Lightly grease two 9x1 1/2-inch round baking pans or a 12- or 13- inch pizza pan. Set aside.
Prepare hot roll mix according to package directions for basic dough, using the 1 egg and substituting 2 tablespoons olive oil for margarine. Knead dough; allow to rest as directed. If using round baking pans, divide dough in half; roll into two 9-inch rounds. If using a pizza pan, roll dough into a 12-inch round. Place in prepared pan(s).
In a skillet cook onion and rosemary in 3 tablespoons oil till onion is tender but not brown. With fingertips, press indentations every inch or so in dough round(s). Top dough evenly with onion mixture. Cover; let rise in a warm place till nearly double (30 to 40 minutes).
Bake in a 375 oven for 15 to 20 minutes or till golden. Transfer to a rack. Cool.
