Sentences with phrase «disc of dough»

Place one disc of dough on the piece of floured wax paper and dust the top of the dough well with flour.

Roll the second disc of dough out the same way you did the first.

Take one disc of dough out of the fridge.

Repeat with second large disc of dough and remaining pan.

Roll out your next disc of dough and repeat.

Roll out the second disc of dough and cut into about 3 - inch strips.

5 Roll out dough for stars and stripes: Remove third rectangular disc of dough from the fridge and let sit for 10 minutes to soften a bit.

Roll refrigerated disc of dough on lightly floured work surface to 12 - inch disk.

Look at those smooth discs of dough.

You will only need one disc of dough for this quiche recipe, so tightly wrap the second disc and put it in your freezer for another day.

On a lightly floured piece of parchment, roll out smaller discs of dough to 12» rounds.

Repeat with the other disc of dough.

On a lightly floured surface, roll both discs of dough into roughly 18 - by 14 - inch rectangles.

Remove 1 disc of dough from refrigerator.

Roll out the remaining two discs of dough on a lightly floured surface into 13 - inch rounds (about 1 / 8 - inch thick) to use for the leaf shapes and lattice.

On a lightly floured surface, roll one large disc of dough to a 15» round; keep remaining dough chilled.

Line a 23 cm pie plate with the disc of dough.

Roll out one disc of dough to about 1/8 inch thickness and wide enough to cover the bottom of the pie dish.

Remove one disc of dough from the refrigerator.

At the centre of the disc of dough slash a cross in order to get 4 triangular pieces.

To assemble: On a lightly floured surface, roll one disc of dough out to about 1/4» - thick.

Place a couple tablespoons of the meat mixture into the center of the disc of dough.

To make a double - crust pie, start by rolling out one disc of dough on a lightly floured surface into a 13 - inch round (about 1 / 8 - inch thick, or the thickness of two quarters) to make the top crust.

Remove the disc of dough from the refrigerator and place it onto a lightly floured surface.

Roll out one disc of dough into a 13 - inch round to make the bottom crust, fit into the pie plate, and trim (for more details on that, check out our how - to gallery).

Return the discs of dough to the bowl and cover with plastic wrap followed by a large kitchen towel.

Roll out one disc of dough to about 1/4 inch thick.

Roll out 1 disc of dough on a lightly floured work surface to a 13» square.

Roll out one of the discs of dough until it is about 1/8 ″ thick and use a 3 ″ round, fluted cookie cutter to cut the dough.

Repeat process with the second disc of dough.

Unwrap one of the discs of dough and roll it out until it's about 1/8 ″ thick.

To assemble the pies: On a well - floured surface, roll each disc of dough into a 9 x 12 - inch rectangle.

Remove dough from fridge and roll out a disc of dough between two sheets of parchment paper into a circle about 1/8» thick.

Instead of letting that sad jar never see another disc of dough in its lifetime, why not give it a new spreadable edible persona?!

Take one disc of dough and cut it in half.