Challah Onion Pockets

• Cooking spray
• 2 1/2 pounds prepared challah dough
• 6 onions, chopped
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• canola oil
• 1 large egg, beaten

Preheat oven to 375 degrees F. Lightly grease 12 jumbo muffin tins. Heat a large sauté pan over medium high heat, until you can feel the heat rising off it when your hand’s about 6 inches above it. Add olive oil, onions and salt and sauté until onions are caramelized about 15 minutes. Meanwhile cut dough into 12 equal pieces and roll into balls. Lightly grease a work surface with canola oil and using a rolling pin, roll out each ball into a 5-inch disc. Reserve about ¾ of a cup of the sautéed onions and set aside. Evenly distribute the remaining sautéed onions in the middle of each disc. Using your fingers, bring all the edges up and around the filling and pinch tightly to seal the filling inside. Place in greased muffin tins, seam side down, and repeat with remaining dough. Let rise for about 20 minutes. Brush tops with beaten egg and top each evenly with the remaining sautéed onions. Bake at 350 for 30 to 35 minutes or until golden brown. Let cool in the pan for 10 to 15 minutes, remove and serve warm. Or move to a wire rack and allow to cool completely before serving at room temperature.