Bake-Off® Contest 45, 2012
Buffalo, New York

Stuffed Onion Packets with Cheese Sauce

Make dinner the cheesiest with a three-cheese, meaty sandwich wrapped up in easy, ready-to-use pizza dough.

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  • prep time 45 min
  • total time 1 hr 30 min
  • ingredients 12
  • servings 4
 

Ingredients

4
large (about 1 lb each) sweet onions
5
oz bulk Italian pork sausage
4
oz lean (at least 80%) ground beef
4
oz (half of 8-oz package) cream cheese
1
cup chopped drained roasted red bell peppers (from a jar)
1 1/2
cups shredded Swiss cheese (6 oz)
2
tablespoons Progresso® Italian style bread crumbs
1
can Pillsbury® refrigerated classic pizza crust
1
jar (15 oz) cheese dip
3/4
cup milk
1
teaspoon prepared horseradish
1/8
teaspoon parsley flakes, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Fill 4- to 5-quart Dutch oven 3/4 full with water. Bring to a boil over medium-high heat. Meanwhile, slice bottom and top off each onion, leaving outer skin on. To hollow out onions, with knife, cut an “X” through center of each onion, cutting up to but not through 2 outer rings of onion. Run knife around the inside of second outer ring to loosen middle of onion; with thumbs, push middle part of onion out. (Save insides of onions for another use.) Gently drop onions into boiling water; boil 12 to 13 minutes. (Onions will be slightly soft but retain their shape.) With slotted spoon, remove onions from water. Cool 10 minutes. Remove onion skins.
  • 2 Meanwhile, heat oven to 350°F. In 10-inch skillet, cook and stir sausage and ground beef over medium-high heat 6 to 7 minutes or until no longer pink, breaking up any large chunks. Remove from skillet; set aside. In large microwavable bowl, microwave cream cheese on High 30 to 40 seconds or until very soft. Stir in cooked meat, 1/3 cup of the roasted peppers, Swiss cheese and bread crumbs until well mixed.
  • 3 Unroll pizza dough. Cut in half lengthwise and crosswise, forming 4 rectangles. Press out each to 8x6-inch rectangle. One at a time, place rectangle on large ungreased cookie sheet. Place 1 onion in center of dough. Fill onion with 1/4 of meat filling, mounding filling on top of onion. Bring 2 opposite corners of dough together over top of onion; pinch to seal. Repeat with remaining corners; pinch top and sides to seal. Repeat with remaining dough, onions and filling. Using fork, poke several holes in top of dough in each packet.
  • 4 Bake 30 to 40 minutes or until golden brown.
  • 5 Meanwhile, to make sauce, in medium microwavable bowl microwave cheese dip, milk and remaining 2/3 cup roasted peppers uncovered on High 2 minutes 30 seconds to 3 minutes, stirring once halfway through cooking or until melted. Stir in horseradish. To serve, spoon 1/4 cup of the sauce in center of each of 4 individual plates. Place packets on sauce; sprinkle with parsley flakes. Serve with remaining sauce.
  • 1 Fill 4- to 5-quart Dutch oven 3/4 full with water. Bring to a boil over medium-high heat. Meanwhile, slice bottom and top off each onion, leaving outer skin on. To hollow out onions, with knife, cut an “X” through center of each onion, cutting up to but not through 2 outer rings of onion. Run knife around the inside of second outer ring to loosen middle of onion; with thumbs, push middle part of onion out. (Save insides of onions for another use.) Gently drop onions into boiling water; boil 12 to 13 minutes. (Onions will be slightly soft but retain their shape.) With slotted spoon, remove onions from water. Cool 10 minutes. Remove onion skins.
  • 2 Meanwhile, heat oven to 350°F. In 10-inch skillet, cook and stir sausage and ground beef over medium-high heat 6 to 7 minutes or until no longer pink, breaking up any large chunks. Remove from skillet; set aside. In large microwavable bowl, microwave cream cheese on High 30 to 40 seconds or until very soft. Stir in cooked meat, 1/3 cup of the roasted peppers, Swiss cheese and bread crumbs until well mixed.
  • 3 Unroll pizza dough. Cut in half lengthwise and crosswise, forming 4 rectangles. Press out each to 8x6-inch rectangle. One at a time, place rectangle on large ungreased cookie sheet. Place 1 onion in center of dough. Fill onion with 1/4 of meat filling, mounding filling on top of onion. Bring 2 opposite corners of dough together over top of onion; pinch to seal. Repeat with remaining corners; pinch top and sides to seal. Repeat with remaining dough, onions and filling. Using fork, poke several holes in top of dough in each packet.
  • 4 Bake 30 to 40 minutes or until golden brown.
  • 5 Meanwhile, to make sauce, in medium microwavable bowl microwave cheese dip, milk and remaining 2/3 cup roasted peppers uncovered on High 2 minutes 30 seconds to 3 minutes, stirring once halfway through cooking or until melted. Stir in horseradish. To serve, spoon 1/4 cup of the sauce in center of each of 4 individual plates. Place packets on sauce; sprinkle with parsley flakes. Serve with remaining sauce.

EXPERT TIPS

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Expert Tips

For smaller appetites cut each onion packet in half and serve with a side salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
990
(
Calories from Fat
520),
% Daily Value
Total Fat
58g
58%
(Saturated Fat
31g,
31%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
180mg
180%;
Sodium
2330mg
2330%;
Total Carbohydrate
74g
74%
(Dietary Fiber
4g
4%
  Sugars
22g
22%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
45%;
Calcium
60%;
Iron
25%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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