Sentences with phrase «inch diameter circle»

Divide the dough into 8 equal parts.Take one portion and gently flatten it to about a 4 - inch diameter circle.

On a lightly floured work surface, pat the dough into a 7 - inch diameter circle.

Take one portion of dough and gently flatten it to about a 5 - inch diameter circle.

Roll the dough from the center outward on the parchment to form a 14 - inch diameter circle.

On a lightly floured work surface, divide the pizza dough into 4 pieces and roll each into an 8 - inch diameter circle about an 1 / 8 - inch thick.

On a lightly floured work surface, roll out the dough into a 12 - inch diameter circle or a rectangle.

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

Take the dough disks out and roll one out to a 14 - inch diameter 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.

Using a spatula spread the dough into 3-1/2 - inch diameter circles about 3 / 8 - inch thick.

Not exact matches

Cut out circles approximately 5 - 6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circles).

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

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.

Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle.

Tap the cookie sheets against the counter several times until the puddles spread into flat circles, about 6 - 8 inches in diameter.

Use a 3 - inch biscuit cutter to cut out circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8 - inch diameter) to cut the holes.

Transfer to prepared baking sheet and pat into a circle, about 6 - 8 inches in diameter.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

Using a rolling pin, roll out into a circle about 8 inches in diameter.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

Roll into a thin circle about 4 - 5 inches in diameter.

Roll out the dough again into a circle of approximately 6 or 7 inches in diameter, dusting a little flour.

Press the dough into a circle about 3 -4-inches in diameter and about 1/4 to 1/3 of an inch thick.

Using a circle cookie cutter or rim of a bowl, cut out 3 - 4 inch circles in diameter.

Gently shake the pan so that the batter is evenly distributed in a circle, about 5 inches in diameter, in the center of the pan.

Roll it out into a circle 12 inches in diameter.

Pat the dough into two 10 - inch - diameter circles, one on each prepared sheet pan.

Roll dough into a circle about 10 inches in diameter and 1/8 inch thick.

Shape into a round and roll out into a circle with a 12 - inch diameter.

On a lightly floured work surface, roll out half the dough to 1 / 8 - inch - thick circle, about 13 inches in diameter.

Start by cutting a circle on the top surface of each cupcake about 1 inch in diameter.

Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick.

Using a rolling pin, roll out the dough into a circle about 14 inches in diameter (about 1/4 inch thick).

With a spoon, scoop a larger circle around the hole where the pit was, approximately 2 inches in diameter.

Cut into 4 circles, about 6 inches in diameter each (a saucer or small plate works great as a form for your circles).

Once the oil is hot, put 1/2 cup of cheese in the middle of the skillet, making a circle of cheese about 4 inches in diameter.

Roll out each one to a circle about 8 inches in diameter.

Shape each piece into a ball, then roll out into a circle about 12 inches (30 cm) in diameter.

Cut out circles using a flour dipped cookie cutter or even an clean empty tin - mine were 8.5 cms / 3.4 inches in diameter.

To make the crust, gently roll out the dough on a lightly floured surface to a thickness of 1/4 inch and use a cutter to cut circles to the desired diameter.

Roll the pastry on a lightly floured surface and cut out two circles — one approximately 7 1/2 to 8 - inches and the other 4 - inches in diameter, or a little larger than the round of cheese.

Gently roll the dough on a lightly floured surface to 1 / 4 - inch thickness and cut circles 2 to 2 1/2 - inches in diameter.

Roll each ball out into a very thin circle about 8 inches in diameter.

Remove second dough disk from fridge and on a floured surface, roll it out into a circle, about 10 inches in diameter.

The dough circle has a diameter of about 11 - 12 inches (28 - 30 cm)

Roll to a 6 - inch circle, then to an 8 - inch diameter, about 1/8 inch thick, dusting with flour if necessary.

When the dough has chilled, remove one disk from the fridge and on a floured surface, quickly roll it out into a circle, 12 inches in diameter.

Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters.

Roll dough from center to the edges forming a circle about 13 inches in diameter.

From your brown cardstock paper, cut out two circles, one 4 - inches in diameter and one 2 1/2 - inches in diameter.