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Swiss Onion Spiral Bread

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“Entered for safe-keeping. From Anne Knapp, Tacoma, Washington, as submitted to BH&G. Uses frozen white bread dough to save time. If you like Swiss cheese, onions and bacon, what's not to like?”
READY IN:
1hr 19mins
SERVES:
10
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 12 cup onion, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • 16 ounces frozen white bread dough, thawed
  • 4 ounces swiss cheese, shredded (1 cup)
  • 2 tablespoons cooked bacon, crisp-cooked and crumbled or 2 tablespoons bacon bits
  • 1 egg, beaten
  • 12 teaspoon poppy seeds (may add more to taste) or 12 teaspoon dill seed, for garnish (may add more to taste)

Directions

  1. Either grease a cookie sheet, or place ungreased silpat sheet on cookie sheet.
  2. In a small skillet cook onion in butter or margarine until tender.
  3. On floured surface roll out bread dough to a 17x7-inch rectangle, spread cooked onion over dough.
  4. Sprinkle shredded cheese and bacon on top.
  5. Roll up jelly-roll fashion from the long side, pinching edges to seal.
  6. Place roll, seam side down, on cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep.
  7. Cover; let rise in a warm place 30-45 minutes or until almost double.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Brush top of bread with egg; sprinkle with poppy seed or dill seed.
  10. Bake 25-30 minutes. Serve warm.
  11. Note: to reheat, wrap in foil and heat in 400-degree-Fahrenheit oven for 15-20 minutes.).

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