RETURN TO DOUGH
Now we divide the dough in half.
Let’s roll it out with a rolling pin, creating a thickness of about 3/16 inches (5 cm.).
We cut the dough, creating rectangles about 20 x 15 cm (8″ x 6″ inches).
We flatten with the rolling pin.
We lay down the filling and join the sides of the rectangle.
We join the 2 flaps by sealing well.
We will thus obtain 4 stuffed rolls.
We cover with plastic wrap and let rest in the refrigerator for 1 hour.
