Then place the triangle on your surface and cut a small slit in the center of
the wide end of your dough.
Not exact matches
Roll the
wide end over the top
of the salmon, bring the small
end up, and press
dough together to seal.
Starting at the
wide end (the «crust»
end) roll the
dough tightly together to make a tube working towards the point
of the triangle.
Working with one triangle at a time, hold the
wide end of the triangle in one hand and using your other hand, gently run your hand down the length
of the
dough to lengthen it.