Sentences with phrase «unroll dough»

Unroll dough onto baking sheet; half each roll so there are four squares.

Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal.

Unroll dough on heavy large baking sheet; pull to about 12x8 - inch rectangle, pinching any tears to seal.

Unroll the dough and cut it into 12 rectangles using a pizza cutter or knife.

Place a sheet of wax paper on the counter, unroll the dough and cover... read more

Unroll dough into four rectangles; firmly press perforations together to seal.

Unroll dough into 2 long rectangles on work surface.

Unroll the dough; separate into 8 triangles.

Unroll dough; place on sprayed cookie sheet.

Unroll dough and place on baking sheet.

Just be sure when you unroll the dough that you don't separate it into triangles.

Unroll the dough over the pie plate.

When you open the package, don't unroll the dough.

Unroll your dough.

Once you've unrolled your dough and parchment paper onto a baking sheet, I recommend brushing your pizza dough with a little olive oil and pre-baking it a bit to enhance the flavor, color and crispiness of the crust.

You'll start by unrolling the dough onto a sheet of parchment paper.

If not using right away, you can freeze unrolled dough for up to 1 month.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.

Unroll the pizza dough into a circle or rectangle on a baking stone.

Unroll the cinnamon roll dough.

It often cracks or I forget to hold the dough when it is rolled onto the rolling pin and it unrolls into a heap.

Unroll the crescent dough on a flat surface, then fill it with brown sugar and cinnamon.

Unroll crescent roll dough and divide into triangles.

Roll the dough loosely around the rolling pin and unroll it into a pie plate, leaving at least 1 - inch overhang.

When you're ready to move the dough to the pie pan, roll it over your rolling pin and unroll it over the pie pan.

Unroll and separate the breadstick dough.

Unroll onto plate, gently pressing dough against bottom and sides.

Unroll the filo dough and lay one sheet on a work surface.

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Unroll each roll and carefully twist dough.

To make peanut butter doughnuts, unroll a can of prepared biscuit dough (or make your own, if you have time).

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Roll the dough onto the rolling pin and unroll it over top of the pie plate.

I found the Pillsbury's Best Pizza Dough to be especially convenient because it comes already rolled up on a sheet of parchment paper for you to bake it on — all you have to do is unroll, top and bake!

Unroll crescent roll dough and separate triangles, laying them a couple of inches apart on baking sheet.

Unroll the pizza dough onto a cutting board with the long edge facing you.

Note: While foil and parchment paper can be used interchangably in some ways, when it comes to wrapping up this sticky dough, parchment paper is the way to go, as it won't stick to the dough and make unrolling it a mess.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9 - inch pie plate.

Now appearing in an attractive narrow package (no longer a cylinder can) this product makes it simple for consumers to simply unroll and place the dough and parchment on a baking pan, top and then bake.

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.

Unroll can of crescent dough; separate into triangles Arrange triangles in ring so short sides of triangles form a 5 - inch circle in center.

Open the package of cinnamon rolls and unroll each strip of dough.

Unroll the phyllo dough and cover the stack with a dampened (not wet) kitchen towel.

Unroll pizza dough onto an ungreased cookie sheet.

Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2 - inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding.

Unroll each cut piece of dough so that you now have long thin strips of dough.

8 Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared baking sheets.

Unroll the cinnamon roll dough.