Heat the olive oil in a skillet over medium-low heat. Add the onion and salt and cook for about 15–20 minutes, stirring occasionally, until very soft and golden. For a slightly sweeter onion, stir in the brown sugar or silan during the last few minutes. Set aside to cool.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Divide the pizza dough into 12 equal pieces. Working with one piece at a time, flatten it into approximately a 4-inch circle.

Place about one teaspoon of caramelized onions in the center and one tablespoon of brisket filling on top. Bring the edges of the dough up and over the filling and pinch very well to seal. Turn seam-side down and gently shape into a ball.

Arrange the balls on the prepared baking sheet, leaving about one to two inches between them. Brush generously with beaten egg and sprinkle with sesame seeds.

Bake for 18 to 22 minutes, or until the dough is puffed, deeply golden, and cooked through.

Serve warm with BBQ sauce for dipping.