Unroll the crust out onto a baking sheet that's been lightly sprayed with cooking spray.
Otherwise you'll have a pile of
unrolled crust.
Not exact matches
Unroll the pie
crusts, roll the first disc of pie pastry on a lightly floured surface into a roughly 9 x 12 - inch rectangle.
Take the two remaining pie
crusts and
unroll them.
Roll
crust around your rolling pin and
unroll into pie plate.
+ + This helps the
crust unroll easily.
Place a piece of parchment paper on another large baking sheet;
unroll the pie
crust onto the parchment paper.
Once you've
unrolled your dough and parchment paper onto a baking sheet, I recommend brushing your pizza dough with a little olive oil and pre-baking it a bit to enhance the flavor, color and crispiness of the
crust.
Place a piece of parchment paper on a large baking sheet;
unroll the pie
crust onto the parchment paper.
Preheat oven to 350 degrees F. Carefully
unroll pie
crusts on a flat surface and cut each sheet into 4 squares.
Carefully wrap the
crust around the rolling pin and
unroll onto the baking sheet.
Unroll the pie
crust, cut into 4 inch circles and fill each with 1 1/2 tablespoons of meat / potato mixture.
Unroll the pizza
crust onto the parchment - lined sheet pan.
Unroll both pie
crusts onto work surface.
Unroll the thawed pie
crusts, and press into 5 (4.5» individual tart pans).
Unroll pie
crust in ungreased 11 - inch tart pan; press gently against bottom and side.