Using waxed paper, press the mixture into a
9x13 jellyroll pan, ensuring the oat mixture is even and very smooth.
:) I use a stoneware bar pan /
jellyroll pan so that it comes out about 1/2 thick or so, which is perfect for an open - faced sandwich, and also for PIZZA!
Place potatoes and corn on a foil covered cookie sheet or
jellyroll pan.
Line an 11 - by 18 - inch (rimmed) baking pan (hs note: or
jellyroll pan) with parchment paper and lightly oil with canola oil spray.
I like to make these in
a jellyroll pan.
Line
a jellyroll pan or cookie sheet with aluminum foil.
Put
the jellyroll pan into the oven and watch closely.