Grilled brat and pimento cheese Handwich

Handwich cone: fold a square of aluminum foil in half. Starting from one corner of the folded side, roll the aluminum foil into a cone shape. Make sure your cone is at least 2 inches at the widest point. Crimp the wide, open part of the cone so that it is flat and make sure the cone can stand up straight on the widest part of the cone. For more information about making the cone, you can read the tips on this Handwich blog post. 

Once you have four aluminum foil cones created, spray them with non-stick spray. 

Pre-heat oven to 400 F (230 C).

Open your pizza dough and unroll it. If you're using homemade dough or other dough, roll it out to around a quarter-inch thick in a 9 x 13-inch rectangle.

Using a sharp knife or pizza cutter, cut strips about 1/2-inch wide and 13-inches long. Starting at the bottom, pointy end of an aluminum cone start wrapping your dough strips around the cone, slightly overlapping. One strip will not be enough to fully cover your cone, so you will have to add additional strips. When you do add more strips, make sure you really pinch them together well so that they do not separate during baking. 

Once the cone is fully covered in spiral dough, stand the cone up on a parchment lined sheet pan. Continue until all four cones are covered in dough.

In a small bowl, whisk one egg and 1 tablespoon of water into an egg wash. Paint the egg wash with a brush or spoon over each cone of dough. 

Bake for 18 to 20 minutes, rotating the pan 180 degrees halfway through the cooking process to encourage even baking.

Grilled brats and onions: grill your brats until they are cooked through, around 4 to 5 minutes per side (15 to 20 minutes total). The onions can be cooked on the grill, but it's much easier in a pan. The onions can also be cooked in advance and reheated right before sandwich assembly. If you're cooking the onions in a pan, they need about 8 to 10 minutes total cooking time to soften.

Handwich assembly: add a fully cooked brat into Handwich cone. Stuff the inside of the cone around the brat with alternating spoons of pimento cheese and grilled onions. 

Serve and enjoy.