Prepare a 15 x 10 - inch
jelly roll pan by lining it with parchment paper.
Prepare a cookie sheet or
jelly roll pan by greasing lightly with butter.
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.
Prepare a
jelly roll pan or 8 × 8 baking
pan by lining with aluminum foil.
By baking the eggs and toppings in a
jelly roll pan, you can then
roll it all up into a tight spiral, slice it into portions, and share.
Once you have done that, preheat the oven to 325 degrees and prepare a large baking sheet (I use a
jelly roll pan with sides)
by spraying it lightly with a vegetable cooking oil.
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.