Grease a 15 x 10
inch jelly roll pan.
Preheat oven to 350 degrees Fahrenheit and line a 10x15
inch jelly roll pan with parchment paper.
Coat a 10x15 -
inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
Slightly grease a 17 x 11 x 1 -
inch jelly roll pan with cooking spray.
Line a 15 1/2 - X 10 1/2 - X 1 -
inch jelly roll pan with parchment or waxed paper and grease generously with baking spray.
Prepare a 15 x 10 -
inch jelly roll pan by lining it with parchment paper.
Coat a 15 x 10 -
inch jelly roll pan with cooking spray; line bottom with parchment paper.
Line 10 × 14
inch jelly roll pan with foil so that some foil remains over the edges of pan (for easy lifting)
Line a 15x10x1 -
inch jelly roll pan with graham crackers.
Not exact matches
These sizes are optimal for 10 by 13 -
inch quarter - sheet
pans, 10.25 by 15.25 -
inch standard
jelly roll sheet trays, and 13 by 18 -
inch cookie half sheets, respectively.
Grease a
jelly roll pan (this one's about 10 x 15
inches — that works), then line it with wax paper (I don't know why it doesn't burn the house down on this one rare occasion — it just doesn't) or parchment, grease it again, then sprinkle it with gee eff flour and tap the flour around.
To make the cake: Preheat oven to 375 ° F. Grease 15 x 10 -
inch jelly -
roll pan; line with wax paper.
Press in bottom of ungreased 15 x 10 x 1 -
inch jelly roll baking
pan.
Spread the mixture onto a 10 X 15 baking sheet or
jelly roll pan lined with parchment paper, leaving a 1/2
inch space from the sides of the
pan.
Press onto bottom and sides of buttered
jelly -
roll pan, 15x10
inches, or 13
inch diameter pizza
pan.
Spread the batter on the parchment paper lined
jelly roll pan (12 x 16
inch).
You can also turn a
jelly roll pan (15 x 10 x 1 -
inch pan) upside down and use it in place of a baking sheet.
Press crumb mixture into bottom of a 13 - x 18 -
inch jelly -
roll pan coated with cooking spray.
Coat a 12 -
inch x 15 -
inch x 1 -
inch jelly -
roll pan with cooking spray.
To make the thin layers, I baked the cake for 15 to 18 minutes in a
jelly roll pan or half - sheet
pan (18 x 13 x 1 -
inch) lined with parchment paper.
Arrange potato wedges cut side down in a single layer in 15 x 10
inch (38 x 25 cm)
jelly -
roll pan.
Grease 15 x 10 -
inch jelly -
roll pan; line with wax paper.
Line a 15 × 10
inch cookie sheet (
jelly roll pan) with parchment paper, or grease and flour, set aside.
Coat a 12 x 17
inch jelly -
roll pan with cooking spray; line with parchment.
Line 1 (15 - x 10 -
inch)
jelly -
roll pan with parchment paper; grease with butter.
Press the dough evenly into a oiled
jelly -
roll pan, 15 1/2 by 10 1/2 by 1
inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
After
rolling out the large crust, form it into a rimmed cookie sheet — like a
jelly roll pan, about 15x10x1
inch.