Turn the dough: Facing your dough, grab the edge of the dough farthest from you, pull it up and toward you and tuck it down over
the edge of the dough closest to you.
Start at the long
edge of the dough closest to you and roll / wrap the dough around the potato mixture tightly to shape your roll (like a long horizontal tube) and continue rolling the dough around itself until you have wrapped it a few times.
Not exact matches
Using floured fingers, spread the
dough out to the
edges of the sheet (or as
close as it will get).
Remove
dough from the fridge and roll
dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon
of apple filling on each circle, gently spread the filling, be sure not to go over the
edge, cover with another circle and
close the
edges with a fork (I lightly wet my fingers and
closed the
edges).
Place a tube - like amount (1 — 1 1/2 «diameter)
of the potato mixture filling about a 1/2 inch from the
edge of the rolled
dough closest to you along the length
of the
dough.
Starting one inch from the short
edge and two inches from the long
edge closest to you, pipe teaspoon - sized mounds
of squash mixture (in the full recipe here) down the length
of the
dough, spacing them 3/4 inch apart.
- Place 2nd piece
of parchment paper on top
of dough and roll out with pin until the crust touches the
edge of the paper on all four sides (or
close to it)- Remove top parchment paper (save it for next time)- Use your finger to push a crust up around the
dough and round it out a bit - Apply sauce and toppings.