Loaded Franks in Blanks

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

These are an elevated finger food that’s not just for kids, guaranteed!

YIELDS 24 FRANKS IN BLANKS

• 24 mini cocktail franks
• 1 32-oz (910-g) pkg malawach rounds, thawed
• ½ cup prepared sauerkraut
• 4 cubes frozen caramelized onion
• 1 6-oz (170-g) pkg deli pastrami
• prepared yellow mustard, for drizzling
• 2 Tbsp duck sauce
• Everything But the Bagel seasoning, for sprinkling

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out malawach dough to thin it out slightly. Use either a 3-inch (7¹⁄₂-cm) round cookie cutter or a cup to cut 4 circles out of each dough. Gather the excess dough and form a ball. Roll it out and make 2 more circles. (Each round should yield 6 circles.)