Sentences with phrase «into center of dough»

Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.

-- Preheat oven 350 degrees — take dough and leaving out on the counter — Flatten out your dough and take a 1 - inch cube of mozzarella, place into center of dough, and roll - up..

Press an indentation into the center of the dough ball to create a bowl shape.

Variation: Press a small spoon into the center of each dough round and insert a 1/4 teaspoon of Hot Pepper Jelly before or after baking.

On a lightly floured workspace, place dough rounds and place a heaping tablespoon of apricot mixture into the center of each each dough round.

Place a frozen filling ball into the center of the dough and top with the other half, making sure that it is sealed.

To shape the cookies, press your thumb into the center of each dough ball.

Place a teaspoonful of cream cheese filling into the center of the dough.

Spread into the center of the dough, leaving about 4» on each side.

Not exact matches

Instead of being cut into individual rolls, however, the dough is split lengthwise down the center and the inside is revealed.

Lay a piece of saran wrap on the counter and place dough into the center.

Once all the dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint into the center of each ball of dough.

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.

Roll each piece of dough into a tight ball, then poke your finger through the center and create a 1 - to 2 - inch hole.

Fold each side of the dough into the center.

Slashing: right before your bread goes into the oven, make a slash about 2 - 3 inches long in the center of the dough; this allows the steam to escape and the dough to expand.

Gather the edges of the disk tightly into the center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the dough underneath.

Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Quickly remove the lid, lower the parchment paper with the baguette dough into the center of the Dutch oven.

Scoop in 1 tsp of peanut butter into the well in the center of the cookie dough ball.

Scrape out all the cream cheese filling into the center and spread it around, leaving about 1 1/2 ″ of naked dough all around the edge.

Using well - floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.

The easy way is to roll the dough into a ball, poke a hole in the center of the ball and then stretch the ball into the doughnut shape we all know and love.

Place into the center of the mold, using your thumbs to flatten the dough into the mold.

Place 2 tablespoons of the masa in the center of the husk, and pat or spread the dough evenly into a 2 - by 3 - inch rectangle.

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.

With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Divide dough in half, shape into a ball, dust lightly with flour, and place in the center of a lightly oiled piece of foil about 10 inches square, shiny side down.

The rolls will be light brown and have risen nicely; a toothpick inserted into the center of the rolls should come out fairly dry — if it's wet with dough, keep baking with foil on top.

Place a couple tablespoons of the meat mixture into the center of the disc of dough.

While the dough is chilling, preheat the oven to 425 ° and make a foil ring cover: Tear a 12 - inch piece of aluminum foil and use a pair of scissors to cut the center into a circle.

Place dough in the center of a large piece of parchment paper and form into a large log approximately 2 1/2 inches in diameter

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

Cut the hot dogs into 1/4 ″ thick slices and put a slice in the center of each circle of dough.

Take the top edge of the dough and fold it into the center and seal.

Place the chicken mixture into the center of the phyllo - lined bowl and fold the corners of the dough around the top of the filling to fully enclose it.

Do this by taking the edges of the dough and fold them into the center and gently seal.

To shape into bagels, poke your finger through the center of each dough ball.

Working with one dough at a time, gather the ends toward the center, flip it over, and then roll into a ball using the palm of your hand.

Using fingers, slowly stir flour into the center of the well until a dough is formed.

Fold short sides of dough into center creating a letter.

Working in batches of 6, with the short tapered end of the husks facing away from you, spread 1/4 cup of the masa dough in the center of each husk into an ⅛ - inch - thick rectangle, leaving 1/2 - inch between the masa and the edges of the husk.

Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour.

Once the dough has rested, pour some olive oil into the center of baking sheet and turn the dough out.

Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.

Pour the dough into the two pans and bake for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Shape the dough into a 7 - inch - wide round and place it, smooth side up, in the center of the prepared pan.

Spoon about 1 teaspoon of jam into the center of each round of dough.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.