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.
Starting at the long
edge of the dough furthest from your body, roll the dough tightly toward yourself until you have one long cylinder.
Not exact matches
Grill / broil for a
further 10 - 12 minutes or until the cheese has melted nicely and the
edges of your
dough have browned a bit.
Start by taking the
edge of the
dough and tucking it as
far under the pepperoni stick as it can go.
Then use a combination
of techniques to work the butter
further into the flour: Break it up with your fingertips, rub it lightly between your palms, and chop it with the flat
edge of a plastic or metal
dough scraper.
Using pasta cutter or pizza cutter, trim long side
of dough farthest from you about 1/2» from mounds, then trim short ends to create tidy
edges all around.