Store-bought pizza dough is the time-saving secret to making this homemade dinner roll recipe in your muffin tin in under an hour.
12 servings | Active Time: 25 minutes | Total Time: 45 minutes
2 tablespoons extra-virgin olive oil, divided
5 cups thinly sliced red onions
2 tablespoons water
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 pound pizza dough, preferably whole-wheat
4 ounces goat cheese, EHF plain crumbled
Preheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions, cover and cook, stirring occasionally, for 10 minutes. Reduce heat to medium; add water, thyme, salt and pepper and continue cooking until golden and tender, 8 to 10 minutes more, adding water as needed to prevent overbrowning.
Roll out dough on a lightly floured surface into a 9-by-13-inch rectangle. Brush with the remaining 1 tablespoon oil. Spread the