Tools or tricks and tips for cutting and sealing Beignet dough

Hey guys- I'm new here and am also pretty new to baking and working with dough. I've been learning a lot browsing the forums here. Currently, I am working on a new pastry concept and have been struggling with streamlining the process and keep everything uniform. I'm making beignets that have savory fillings. My problem is that I make between 50 - 100 per day and, the process I have requires putting 2 pieces of dough together with the filling in the middle, then cutting and sealing the edges by hand before frying. Does anyone have any tips or tricks that I can use for cutting and sealing the dough? Maybe there is some sort of tool that could help? I would appreciate any suggestions.

savory