Sentences with phrase «center of the dough»

Make a hole in center of dough ball with your thumbs and gently work ring around, stretching center about 2 inches.

Spoon cooked ground beef lengthwise in 3 - inch wide strip down center of dough to within 1/2 inch of each short side.

Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder.

-- Preheat oven 350 degrees — take dough and leaving out on the counter — Flatten out your dough and take a 1 - inch cube of mozzarella, place into center of dough, and roll - up..

Fill center of dough circle with blueberry filling.

Roll from center of dough to edges with as few passes as possible, running an offset spatula or bench knife under dough to be sure it isn't sticking, giving the dough a quarter turn.

Roll the dough into a 12 - inch by 15 - inch rectangle on a sheet of parchment paper Spread the tomato sauce lengthwise in center of the dough leaving a 5 - inch border on either side.

If braiding, spread mustard sauce over center of dough lengthwise.

Spoon about 2 heaping tablespoons of the cooled cherry pie filling onto the bottom center of each dough piece, making sure to leave at least a 1/2 inch rim around the filling for sealing the turnover.

You'd have to be sure that the jelly was really in the very center of the dough, though, or it could end up all over the air fryer.

6) Poke a hole at the top center of the dough using a drinking straw.

Place apple on each half circle in center of dough.

Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough.

Spoon several tablespoons of the shredded pork filling down the center of the dough.

Spread the center of the dough with pizza sauce then top with onion mixture, black olives, and chicken.

In the center of the dough, I then spread my cream cheese mixture.

Spread into the center of the dough, leaving about 4» on each side.

Poke the center of the dough with the tines of a fork, leaving a 1 - inch rim untouched.

Check the readiness of dough by creating a «trail» with a wooden spoon in the center of the dough — if the track remains stable, add some eggs, and if it closes a bit — the dough is ready.

Place 2 tablespoons of the queso - sugar mix in the center of the dough circle.

Place a teaspoonful of cream cheese filling into the center of the dough.

Add some filling to the center of the dough, being careful not to overfill it.

Slashing: right before your bread goes into the oven, make a slash about 2 - 3 inches long in the center of the dough; this allows the steam to escape and the dough to expand.

Place a 2 1/2 to 3 - inch round cutter on the center of the dough to use as a guide (if you don't have this size cutter, a canning jar lid will work as well).

Make a large indentation with your finger in the center of the dough.

Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough.

Place 1/2 cup of pot pie filling in center of dough.

Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough.

Press down the center of the dough flat.

Remove butter package from refrigerator, and place it in the center of the dough round.

Place the tomato mixture in the center of the dough, leaving about 2 inches on the edges.

Always roll from the center of the dough.

Unwrap butter block, and place in center of dough.

Cut a little x in the center of the dough so the head of the pie bird can peak through the crust.

Using well - floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.

Dust the top of the dough once more with flour, and roll out the dough from the 4 scoring marks and out, away from the center of the dough, to create 4 flaps.

Place the butter packet back in the center of the dough, and fold the 4 flaps onto the butter like you would the bottom of a cardboard box.

Add the apple filling to the center of the dough, and fold and pleat it all the way around as you would if you were following the instructions below.

Cut a 3/4 inch corner off of the ziplock bag where you've stored the blueberry filling, and pipe it down the center of the dough.

Use a serrated knife to score an X at the center of the dough approximately 1/4 inch deep.

Place 1 - 2 tablespoonfuls of brown sugar mixture on the center of the dough.

Peel off the parchment paper from the butter and place the butter onto the center of your dough.

Place the pumpkin slices in a decorative patter in the center of the dough.

To shape the cookies, press your thumb into the center of each dough ball.

Sprinkle the goat cheese and shredded comte over the center of the dough circle.