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Nestle, the maker of the little microwaveable frozen bricks of dough and cheesy filling known as Hot Pockets, has given them a makeover in an attempt to convince a generation that grew up nuking these dubious snacks after school that they have become healthy as a reason to keep eating them.
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Including my father, who ungraciously threw the brick of baked dough on to the lawn, where it remained for weeks, impenetrable to both rain and the skewer-sharp beaks of the local starlings.
Lots of dough.
Repeat with rest of dough.
They cleave hunks of gooey white out of flat masses of dough, and then slide the loaves, the size of large cobblestones, into an oil-burning, slow-grinding, brick-lined oven set at about 400 degrees.
When the cheese is spread over a thin round of dough coated with tomato and herbs and then subjected to the relentless whoosh of heat in a brick oven, the result is a bubbling, molten masterpiece.
"I ran out of dough".
He's got a ton of dough.
Shards of dough stuck to the surfaces.
That's a lot of dough.
* You give away a lot of dough.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com