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Although you want a neat roll, don't roll so tightly so that your cream cheese mixture pours out of the dough sides.
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Dump the dough, seam side up, into the pot and shake it to spread evenly.
Place the second sheet of dough, scored side up, on top of the first and press firmly around each pocket of filling, sealing the dough well on all sides.
Knead it briefly, then roll out quite thinly and line the tin, pressing the dough up the sides.
Remove from the heat, tip in the flour and beat with a wooden spoon until the dough leaves the sides of the pan in a ball.
Use your fingers to press the dough up the sides and to the rim of the tin; make sure that the dough is not too thick in the corners.
Lightly press the edges of the dough against the sides of the dish.
Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl.
Press the dough into the sides of the pan, just like making a pie.
Press the dough onto the sides of the mould and tear away any excess.
Cook the dough on both sides until it is golden brown.
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