Sentences with phrase «inch circle into»

Using the spring form pan as a guide, cut a 9 - inch circle into the dough.

Use a 12 - inch round plate or bowl as a guide to cut a 12 - inch circle into the dough.

Not exact matches

Roll the crust into a 12 - inch circle and press into a 9 - inch pie plate or deep dish tart pan, crimping the edges if using a pie plate.

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

Spread mounds gently into 3 — inch circles.

Flatten cookies into circles with damp fingers, allowing 1/2 - inch space between cookies.

Pat it into a circle about 1 inch thick.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Using a roller, roll a ball into 4 — 5 inch dia circle.

Pat dough into a 6 - inch circle.

Roll each dough ball into a 4 - inch circle.

Pat out into a circle about 1/2 inch thick.

Spread it into a circle about 1 - 1.5 inches high.

After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into an 8 to 9 - inch circle shape.

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

Roll dough out into about a 12 - inch circle.

Flatten each roll into a 4 inch circle and cut with desired cookie cutter.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Pat dough into an 8 - inch circle (about 3/4 - to 1 - inch thick).

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Using a cookie cutter or the rim of a drinking glass, cut dough into 3 - inch circles.

Transfer the dough to a lightly floured surface and roll out into a 15 - inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick.

On a lightly floured surface, flatten gently and roll each ball into a circle - ish shape about 7 inches or larger in size.

Roll out your dough to about 1/2 inch thick and cut it into 3 1/2 inch circles (I used the top of a glass for this, you can also use a biscuit cutter).

Roll and stretch each ball into a rough 8 - inch circle and place them all on baking sheets sprinkled with cornmeal.

Cut purple potatoes into 1 inch width circles, then cut into half moons; place on a greased large baking sheet along with onions.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Press into a 1 / 4 - inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes.

Stretch the dough into a 14 - inch circle.

On a lightly floured surface, roll All - Butter Pie Dough into a 12 - inch circle.

Spread the melted chocolate into a 10 - 12 inch (25 - 30 cm) circle on the parchment lined baking sheet.

Pat each into a 1 - inch thick circle.

It can now be spread into a 10 - 12 inch (25 - 30 cm) circle on a parchment lined baking sheet.

Chilled dough spread into (0.5 cm or quarter of inch) thick circle in prepared pan.

Once melted, remove from heat and spread into a 10 - 12 inch (25 - 30 cm) circle on a parchment lined baking sheet.

Roll out the dough on a lightly floured surface into a 12 inch circle.

Preheat the oven to 350 degrees F. Roll out the dough between the plastic wrap sheets into a 12 - inch circle.

On a lightly floured surface, roll into a 14 - inch circle about 1/8 inch thick.

Roll the dough into a 10 - 12 inch circle (depending on how thick you want the crust) Pinch the sides to form a slightly raised crust.

Roll out pizza dough into a 12 - inch circle, about 1 / 4 - inch thick, on lightly floured waxed paper.

When time is up, roll out the dough into four 10 - inch circles.

Roll the dough out into a 10 - inch circle (or larger / smaller depending on how thick you want the crust).

Spread meringue into 2 eight inch circles, making sure to create a small well in the centre.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

Roll the top pie crust into a 10 - 12 inch circle and lay on top of the pie.

Then roll each piece of dough out into a 7 - 8 inch circle.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.