• ¼ cup dried onion flakes
• Water
• 2 tbsp unsalted margarine, melted (or butter for dairy)
• ½ teaspoon salt (optional)
• ½ tbsp poppy seeds
• 6 frozen egg-twist rolls (frozen dough, not prebaked rolls)
• Grease for the baking sheet 
• 1 egg, beaten.

Thaw the frozen egg roll dough. On lightly floured surface, roll out each roll into a 5½-inch circle. Spoon a portion of the onion filling on three-fourths of each circle, reserving some of the filling for the top of the rolls. Fold a third of the dough over the onion filling; fold a third over from the other side. Place the rolls seem side down on a lightly greased cookie sheet. Brush the rolls with the egg wash and top with the remaining onion mixture. Let rise in a warm draft-free place until doubled in bulk. Preheat the oven to 375 degrees F. Bake for 15 to 20 minutes, until nicely browned.