• 3 cups (375g) all-purpose flour                                                                                                                                                                                                                           1 cup (240ml) warm milk (105-110°F/40-43°C)
  2¼ teaspoons (7g) active dry yeast
  1 tablespoon (15g) sugar
  1 teaspoon (5g) fine sea salt
  3 tablespoons (45ml) vegetable oil
  1 large egg, room temperature
  For the Onion Filling
  2 medium onions (300g), finely chopped
  4 tablespoons (60g) unsalted butter
  For Finishing
  2 tablespoons (30ml) olive oil for brushing
  2 tablespoons (30g) melted butter
  Extra fresh parsley for garnish
  Instructions
  Preparing the Dough
  In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
  Whisk in egg and vegetable oil until well combined.
  Gradually add flour and salt, mixing until a shaggy dough forms.
  Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  Place in an oiled bowl, cover with plastic wrap or damp cloth.
  Let rise in a warm place for 1 hour or until doubled in size.
  Making the Filling
  Melt butter in a large skillet over medium-low heat.
  Add chopped onions and a pinch of salt.
  Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
  Add minced garlic, cook for 1 minute until fragrant.
  Season with salt, pepper, and thyme if using.
  Remove from heat, stir in parsley.
  Let cool completely.
  See also  Delicious Turkish-Style Eggplant Recipe
  Assembly
  Punch down dough and divide into 16-20 equal pieces (about 45g each).
  Flatten each piece into a 3-inch circle.
  Place 1 tablespoon of cooled onion filling in center.
  Pinch edges to seal completely, forming a ball.
  Arrange balls in a greased 12-inch cast-iron skillet.
  Cover and let rise for 30 minutes.
  Stovetop Cooking
  Place skillet on very low heat.
  Cover with a tight-fitting lid.
  Cook for 20-25 minutes until bottom is golden brown.
  Brush top with olive oil.
  Cover and cook additional 10-15 minutes until fully cooked.
  Test doneness by inserting a skewer in center – should come out clean.
  Finishing
  Brush hot bread with melted butter.
  Sprinkle with fresh parsley.
  Let cool 5-10 minutes before serving.
  Storage and Reheating
  Store cooled bread in airtight container for up to 2 days.
  Reheat individual portions in microwave for 20-30 seconds.
  Whole bread can be reheated on low heat in covered skillet.

Garlic Parmesan Cheeseburger Bombs
Ingredients:
1 lb ground beef
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 can (16 oz) refrigerated biscuit dough
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
Fresh parsley, chopped (for garnish)
......................
Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Add garlic powder, onion powder, salt, and pepper. Mix in the cream cheese and shredded cheddar cheese until well combined, then remove from heat.
Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit into a circle.
Place a spoonful of the beef and cheese mixture in the center of each flattened biscuit. Fold the dough over the filling and pinch the edges to seal completely.
In a small bowl, mix melted butter and grated Parmesan cheese. Brush the tops of the cheeseburger bombs with the garlic Parmesan mixture.
Arrange the bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Let the bombs cool slightly before serving. Garnish with fresh parsley for a pop of color!
Enjoy these delicious, cheesy bites with a touch of garlic and Parmesan!

Toasted Western Sandwich Recipe

• 2tablespoons red peppers, chopped
• 1tablespoon onion, chopped
• 2teaspoons butter
• ¹⁄₄cup ham, cubed
• ¹⁄₄cup cheese, shredded
• 2eggs
• salt, to taste
• pepper, to taste
• 2slices bread, toasted and buttered
• 1tablespoon mayonnaise
• 1teaspoon prepared horseradish

• Saute peppers and onions in butter until tender.
• Add ham; heat through.
• Beat eggs, and seasonings together.
• Add cheese.
• Pour over ham mixture.
• Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.
• Turn over and cook other side.
• Mix mayonnaise and horseradish together and spread on buttered toast.
• Turn egg onto prepared toast