Roll out dough to 12x10-inch rectangle on lightly floured surface; brush with 3/4 tsp. oil. Top with cheese and onions to within 1/2 inch of edges. Roll up tightly into log, starting at one short end. Cut into 10 slices. Pinch both cut ends of each dough slice with fingers to seal. If necessary, push filling into centre of dough. (Filling should be completely enclosed in dough.) On same floured surface, flatten each piece slightly with palm of hand, then roll out to 7-inch pancake.