4 large yellow onions, peeled and sliced into thin half moons
1 stick unsalted butter, divided into 8 pieces, at room temperature
1 8-ounce package cream cheese, at room temperature
1 teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 cups flour
4 ounces of goat cheese, crumbled
1 large egg
INSTRUCTIONS
Cook the bacon using preferred method until cooked through but lightly crisp, drain on paper towels, set aside to cool.
Make the dough by mixing butter, cream cheese and salt together (preferably with a stand or hand mixer) until mixture is creamy. Gradually add flour, scraping down sides of bowl as needed until large, soft lumps form.
Turn dough out onto lightly floured work surface. Knead dough and form into a ball then pat it down to form a thick disc. Refrigerate while you caramelize the onions.
Heat oil in a large Dutch oven or other large, heavy-bottomed pan over medium-high heat. Add onions and salt and stir until onions are coated with oil. Cook onions, stirring regularly, until they are very tender and are a medium brown color, approximately 20-30 minutes. Be careful not to let them burn. Remove from heat and set aside while you roll out the dough.
Preheat oven to 350º F and chop bacon into small pieces.
Remove dough from refrigerator and set on lightly floured work surface. Using a rolling pin, roll dough into a large circle, approximately 12-14” round and 1/8” thick, like you were making a pie crust. Spread dough with onion mixture until covered in a thin layer. Sprinkle crumbles of goat cheese over onions, then sprinkle bacon bits on top of the caramelized onions and goat cheese.
Using a pizza cutter or sharp knife, cut the crust into thin, pie-shaped wedges. You should be able to get 12-16 wedges from the dough.
Roll each wedge, starting with the wide end, and then place each roll on a parchment lined baking sheet.
Beat egg with 1 teaspoon of water for egg wash. Brush the top of each roll.
Bake at 350º F for 30-40 minutes, or until golden brown and slightly puffed up.
