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Onion Bialys

1 loaf Bridgford Frozen Ready-Dough®, thawed
2 tbsp melted butter or vegetable oil
1 medium yellow onion, finely chopped
1 tbsp poppy seeds
salt and pepper to taste

Grease a baking sheet; lightly dust with cornmeal. Divide thawed loaf into 6 equal pieces. Shape each piece into a round approximately 4-5 inches in diameter, then flatten the center to create a rim around the edge. Place bialys on baking sheet 3 inches apart. Prick the flattened centers of the dough rounds with a fork. Set aside. Let rise until almost double in size. Meanwhile, make topping. In a medium skillet, heat the butter or oil. Saute the onions until soft. Add poppy seeds, salt and pepper. Let cool. Spoon 1-2 tablespoons of the onion filling on to the center of each bialy. Heat oven to 400°. Fill an 8 inch square baking pan ¼ full of ice water. Place in oven on the bottom rack. Place tray of risen bialys in oven on center rack. Bake for 10 minutes or until golden brown. Remove from oven and pan to cool on wire rack.

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