Swiss and Caraway Flatbreads

I saw this in the Oct/Nov issue of Simple and Delicious.  Kind of a cool appetizer idea.  I may try swapping different herbs and cheeses as well.

2 loaves, 1lb. each frozen bread dough, thawed
1/4 C. butter, melted
1/4 C. canola oil
1 tbsp. dried minced onion
1 tbsp. dijon mustard
2 tsp. caraway seeds
1 tsp. Worcestershire sauce
1 tbsp. dry sherry, optional
2 C. shredded Swiss cheese

On a lightly floured surface, roll each portion of dough into a 15x10 inch rectangle.  Transfer to two greased 15x10x1 inch baking pans.  Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 425 degrees.  Using fingertips, press several dimples into dough.  In a small bowl, whisk buter, oil, onion, mustard, caraway seeds, Worcestershire sauce, and if desired, sherry until blended; brush over dough.  Sprinkle with Swiss cheese.  Bake 10-15 minutes or until golden brown.  Serve warm.