Sentences with phrase «inch circle on»

Roll each disk out to a 5 - to 6 - inch circle on a pastry cloth or lightly floured board with a cloth - covered rolling pin or between 2 sheets of heavy - duty plastic wrap.

After 20 minutes, roll the pastry into a 12 - inch circle on a lightly floured sheet of wax paper.

Pat dough into a 10 - inch circle on lined baking sheet.

Working with one portion at a time (cover remaining dough), roll each into a 10 - inch circle on a floured surface.

Roll each into a 3 - inch circle on a lightly floured surface.

Pat each piece out to a 10 - inch circle on an ungreased cookie sheet.

Roll dough into an 11 - inch circle on a lightly floured surface.

Gently press the mixture into a 4 - inch circle on heavy - duty plastic wrap.

Unwrap dough, and roll dough into a 10 - inch circle on a lightly floured surface.

Drawing round a plate, draw an 8 inch circle on the paper, then turn it over and place it on a large baking sheet.

Preheat oven to 250 degrees F and trace 3 6 - inch circles on a piece of parchment lining a baking sheet.

Trace 3 inch circles on the parchment and then flip the parchment over so pencil / pen does not get on meringue, you will still see the circles through the paper.

directions: Make the meringue: preheat oven to 250 degrees F and line 2 being sheets with parchment; draw 3 8 - inch circles on the paper.

directions: Make the meringue: preheat oven to 250 degrees F and line 2 baking sheets with parchment; draw 3 8 - inch circles on the paper.

Draw 9 3 1/2 - inch circles on parchment paper.

Outline 2 - inch circles on several colors of tissue paper and cut out.

2 Trace two 8 - 3/4 - inch circles on a sheet of parchment paper, turn over, and place on a large baking sheet.

Not exact matches

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.

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

Place 6 total circles on the baking sheet with 2 inches between each row.

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

Repeat, keeping at least one inch between circles, on both sheets of parchment, until you have 24 circles.

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

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

Place your first layer onto a cake stand or tray and pipe red frosting in a circle on top of the layer of cake, leaving 1 / 4 - inch of cake unfrosted around the edge.

On a lightly floured surface, roll out the pie crust dough to an 11 - inch circle.

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.

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.

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.

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

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.

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.

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).

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

Roll the dough on a lightly floured work surface to a 12 - inch circle.

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

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

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 out the dough on a well - floured surface until it forms a large circle about ⅛ inch thick.

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

Scoop a spoonful of batter on to your parchment lined baking sheet spreading it around until a thin 1/8 -1 / 4 inch thick circle is formed (or any wonky shape will do) about 4 inches around.

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

On a lightly floured surface, roll out each empanada wrapper into a 7 - inch circle.