16 ounce package hot roll mix
3/4 cup shredded Swiss cheese
2 small onions, thinly sliced and separated into rings
1 tablespoon snipped fresh rosemary
OR
1 teaspoon dried rosemary, crushed
1 tablespoon oil

Grease large baking sheets. Prepare hot roll mix according to package directions, except stir in cheese with liquid. Continue with package direcions through the resting step. After resting, divide dough into 12 equal portions and shape into balls. On lightly floured surface roll each ball to 4 inch round. Place on prepared baking sheets. Cover and set aside. In medium skillet, cook and stir onion and rosemary in hot oil till onion is tender. Using fingertips, make 1/2 inch deep indentations in dough rounds. Spoon onion mixture into indentations. Cover and let rise in warm place 30-40 minutes till doubled. Heat oven to 375°F. Bake 12-15 minutes till golden.
Make Ahead
Store in tightly sealed container or wrapped in foil in refrigerator up to 1 day or freeze up to 1 month.