Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly
rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.
Fold the long sides in to the middle in thirds, like you are folding a letter, to give you a skinny 11 ″
long rectangle of dough.
Arrange 1
rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge.
Arrange the
second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal.
Take the
first rectangle of dough, place a weenie on a short side right at the edge, and roll the weenie up tightly in the dough.
Place
the rectangle of dough, still on the parchment paper, flat on a half sheet pan.
Use it to give
the rectangle of dough three or four good thwacks (technical term).
Spread the strawberry filling evenly onto
the rectangle of dough, and gently roll the dough lengthwise into a log.
Brush with butter, leaving about 1/2 inch on 1 of the long edges of
each rectangle of dough without butter.
Spread the desired amount of filling on top of
the rectangle of dough - I used about 1/2 cup of the date paste.
Overlap the sweet potato slices in a single layer on top of
the rectangles of dough, leaving 1/2 to 3/4 inch of space around the perimeter.
Spoon 1/2 cup of filling onto one side of
the rectangle of dough.