In 6-quart stockpot, melt butter over medium high heat

Stir in onions, thyme, salt & pepper. Cook for about 15 minutes, stirring frequently until onions begin to soften and turn golden.

Stir in vinegar and molasses, cover, and reduce heat to medium-low. Cook for about 20 minutes longer, stirring occasionally until onions are soft. Then remove from heat and cool slightly.

Heat oven to 350°F

Grease 8-inch round cake pan with shortening or cooking spray.

Divide dough into 4 equal portions. Roll each into 5x7 rectangles on a lightly floured surface.

Place 1 slice of cheese on each rectangle.

Top with caramelized onions, divided equally between 8 rectangles.

Starting with the shorter side, roll up tightly. Press edge of dough into the roll to seal the edge

Cut each roll into 2 (2.5-inch) slices. Place slices I'm the pan. Gently press down until slices touch each other.

Bake 35 minutes or until golden and cheese is bubbly. Cool 5 minutes before serving.