Overnight Onion and Mozzarella Pies -

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Overnight Onion and Mozzarella Pies

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By Dorlores Kostelni

Posted July 23rd, 2007

This article is reprinted with permission from 51 Fast And Fun Packaged Dough Recipes (51 Fast & Fun), by Dolores Kostelni, (2006, Collectors Press)

51 Fast And Fun Packaged Dough Recipes (51 Fast & Fun)

Servings:	16
Author Notes:	Onion and Mozzarella Pies make a great Sunday night supper. They can also be cut into small pieces and served as an appetizer. Sweet onions, such as Walla Walla, Vidalia, Bermuda and OSO Sweet, have a smooth, almost sweet taste as compared with regular yellow onions.
Ingredients:	1 teaspoon dried thyme 1 tablespoon parsley leaves 1 tablespoon all-purpose flour 1 packet dehydrated onion soup mix 1 large egg, slightly beaten 1 cup half and half 2 cups shredded mozzarella cheese 2 medium sweet onions, halved and thinly sliced 1 frozen pie crust, defrosted 1 large egg yolk, slightly beaten 1 pinch salt 1 tablespoon water
Instructions:	1. Combine the thyme, parsley, flour, soup mix, egg, and half and half in a medium bowl. Stir in the mozzarella and onion. Cover and refrigerate overnight. 2. Preheat oven to 375°F. Line two 15 1/2 X 10-inch baking sheets with aluminum foil and coat with nonstick cooking spray. 3. Unfold a pie crust on each pan. Form a rim on the pie crust by folding over 1 inch of dough along the edge. 4. Fill each pie crust with half the onion mixture, spreading it evenly to the rim. 5. Whisk the egg yolk with the salt and water. Brush the pie crust rim with the egg wash. 6. Bake for 25 to 30 minutes or until the crusts of both pies are golden brown. Allow the pies to cool for 5 minutes before cutting into wedges and serving.