Sentences with phrase «sides of the dough»

For 2 of them: Top one side of dough with broccoli mixture, to within 1/2 inch of the edges.

Fold long sides of dough over filling; press edges to seal.

Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top.

Fold short sides of dough into center creating a letter.

Then, roll up the long side of the dough as tight as you can.

Start by rolling the shortest side of the dough into a tight log.

Fold the other side of the dough over the raspberries and press gently so that some raspberries show through.

Fold the opposite side of the dough over the ricotta so that the two long edges of the dough meet.

Fold right side of dough over butter, gently stretch and seal the sides, then fold the left side over so the butter ball is completely wrapped and covered by dough.

With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.

I was referring to the instructions (# 6) that says to «Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles».

Lift up one side of the dough using the parchment paper and fold it over the fig puree so that it covers half of the fig puree.

Roll the large side of the dough over the top of the salmon, and pull the short end of the triangle over the top.

Return to grill, close lid and cook 2 minutes, or until cheese is melted and bottom side of dough is browned and crisp.

Place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.

Fold the long sides of the dough slightly over the filling.

Put a bit of oil in the bottom of a bowl, put the smooth side of the dough onto the oil.

Then, pick one shorter side of the dough and roll it like a Swiss roll again.

Now fold the right side of the dough over the center to create a brochure looking dough package.

Make cuts 1 1/2 - inches apart on long sides of dough to within 1/2 - inch of filling.

Bring the two long sides of dough together so the seam is facing up and pinch them together.

Using pasta cutter or pizza cutter, trim long side of dough farthest from you about 1/2» from mounds, then trim short ends to create tidy edges all around.

Rest the olive - oiled side of the dough down on the tin foil or pan.

Transfer to pan, arranging butter side up and slightly off - center so long side of dough comes up and over side of pan, leaving a 2» overhang.

Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it's important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.

Roll sides of dough over to make a 9 - x - 12 inch rectangle.

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

Place the butter square diagonally in the center, so the points of the butter square face the straight sides of the dough square.

Spread with about 2 teaspoons of vegan cream cheese, top with about 1 / 8th of the chick» n, drizzle with about 1 teaspoon of peanut sauce, and roll up beginning with wide side of dough triangle opposite point.

Starting with the long side of the dough nearest to you, roll the dough up until it looks like a long jelly roll

Flipping the dough on it's other side ensures that the best side of the dough is on the outside and the pastries look as good as possible.

Brush egg over side of dough without filling.

Fold sides of dough inward to make a 7» - long rectangle.

For the remaining 2: Top one side of dough with pepperoni slices.

I tried many methods of sealing the two sides of dough together and found it didn't really matter how I did it.

Using a pasta cutter or a rolling pizza cutter, trim the long side of your dough farthest from you about 1/2 an inch from the mounds of filling.

With the longer side of the dough facing you, pile 1/4 cup mozzarella across the middle of the dough, leaving a 1 / 2 - inch border on the left and right sides.

Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half - moons, and crimp the edges closed.

Then brush butter on yet another phyllo sheet, but this time, when you transfer it to the pan, arrange the butter side up slightly off - center so that the long side of dough comes up and over side of pan, leaving a 2» overhang.

c. Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it's important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.

Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll.

Stretch an edge up and over to the opposite side of dough.

Use a spatula to evenly spread the strawberry filling over the entire surface of dough with the exception of the top inch of the longer side of the dough (so a 14 x 1 - inch strip at the top).

Fold one side of the dough over the other and roll, then seal by pinching on all sides.

Using kitchen shears or a knife, cut diagonal 1 «strips along the sides of the dough.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.