Sentences with phrase «inch thick circles»

Alternatively, simply pull the dough into small balls and squash into 1/4 inch thick circles with the palms of your hands.

Lay the eggplant on its side and slice the eggplant on the bias in 1/4 inch thick circles, keep the vine top for another use.

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

Pat each into a 1 - inch thick circle.

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.

Turn dough onto a well - floured surface and form into a 1 - inch thick circle.

On a lightly - floured surface roll dough into a 1/4 - inch thick circle.

Form scones by patting the dough into a 3/4 - inch thick circle.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

On a floured surface, roll out dough into a rough looking circle, about a 1/4 inch thick circle.

Take about 1/3 cup of dough and use your palms to flatten into a 1/2 - inch thick circle.

Pour half the corn mixture on one side of the pan, forming a 1 / 2 - inch thick circle.

On a lightly cocoa floured (using cocoa powder with a touch of flour will guarantee the cookies are not white when baking) surface roll out the dough into a 1/4 inch thick circle.

Use your hands to roll out the dough into about a 2 - inch thick circle.

Not exact matches

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.

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

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

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).

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

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.

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.

Roll each ball out gently to form two circles about 1/4 inch thick.

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.

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

After this roll out the dough till its about half an inch thick and cut out circles using a cookie cutter or a big mug.

On a floured surface, roll out 1 ball of dough into a circle about 1/8 inch thick.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

Turn out biscuit dough and with lightly floured hands pat dough into a 7 - inch circle, about 1/2 inch thick.

Use a small spatula to spread the cauliflower into ⅛ - inch - thick circles.

Beginning in the center and working your way to the edges, use your fingertips to gently press the dough into a circle approximately 1 / 4 - inch thick.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

On a lightly floured surface roll out the dough into a 1/4 inch -LRB-.6 cm) thick circle.

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8 - 9 inches wide and about a quarter inch thick.

Roll the dough in a circle 1/8 inch thick.

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

With flour dusted hands form dough into 7 to 8 - inch circle about 1 - inch thick.

Roll dough into an 8 inches circle, about 1/2 inch thick.

Cut bananas diagonally into 1 / 4 - inch - thick slices; arrange in concentric circles over brown sugar mixture.

Just spoon the mix onto a «fruit leather» sheet and form into circles about 1/8 inch thick.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick.

Pat dough into a large circle on baking sheet about 1 inch thick — cut into triangles.

Press dough into a circle about 3/4 inch thick.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.