Sentences with phrase «dough lengthwise»

Cut the dough lengthwise every 3 3/4 inches.

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

Starting with the bottom of the rectangle, roll the dough lengthwise into one long roll.

After chilling, place the dough lengthwise on a floured work surface.

Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.

Roll the dough lengthwise and use unwaxed dental floss to cut into 12 rolls.

Cut the dough lengthwise into 1 - inch - wide strips.

Take the short edge of the rectangle and fold the dough lengthwise into thirds, like you're folding a letter.

Cut dough lengthwise into 2 1/2 to 3 - inch strips.

Spread the strawberry filling evenly onto the rectangle of dough, and gently roll the dough lengthwise into a log.

Not exact matches

Fold the husks lengthwise and then crosswise to cover the dough.

Instead of being cut into individual rolls, however, the dough is split lengthwise down the center and the inside is revealed.

Starting lengthwise, roll the dough until coiled.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.

Place 1 / 4th of the filling along the center of the dough, lengthwise, leaving about 2 - 3 inches on each long side.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

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

Spread the filling over it, reaching all the way to the ends, then fold the dough toward you, lengthwise, making a long, skinny rectangle about 8 - by - 20 inches.

Fold sheet in half lengthwise, then brush the new top of dough with honey butter mixture and sprinkle with pecans again.

Use a pair of scissors or a sharp knife to cut the log in half lengthwise to make two long pieces of dough.

Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.

, cut the dough into 12 equal pieces (3 sections lengthwise and 4 widthwise).

With the seam facing down, use a sharp knife and carefully slice completely through the dough, lengthwise down the center, end to end.

Fold your dough into thirds and feed it through the pasta machine lengthwise.

Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a 1 / 2 - inch thick rectangle.

Cut dough stack lengthwise into three 2 - in.

Using a pizza cutter, make 1.5 ″ deep cuts lengthwise down the dough on both sides, about 2 ″ apart.

Trim dough to 9x6», then halve lengthwise.

Often I'll leave the cookies round, but I have also molded logs into simple geometric shapes by pressing down lengthwise along the log while the dough is soft to create flat planes.

Cut the log in half lengthwise and roll each portion into a strip of dough about 1 inch / 2.5 cm thick.

Sprinkle filling in an even layer over the top of the dough and then roll it up lengthwise into a long log.

Flatten dough to a 3/4» - thick rectangle, about 9x6», and halve lengthwise.

1 sm butternut squash (2 lb), halved lengthwise and seeds removed 1 lg red onion, thinly sliced 1 Tbsp olive oil 5 c baby spinach leaves 1 lb fresh whole wheat pizza dough, at room temperature 4 oz fontina, grated (1 c) 2 Tbsp pine nuts, toasted

Cut the dough in half crosswise, then in half lengthwise to create 4 equal sections.

Fold dough off - centre lengthwise, plumping it up a bit near the centre.

Using a sharp knife, slice the dough in half lengthwise, stopping about 2» from one end.